CRISPY BBQ TEMPEH CAESAR SALAD WRAPS

• 8 oz tempeh, cut into slices
• 1/4 cup bbq sauce
• 2 tbsp olive oil
• 1 cup cashews, soaked in water for 4 -5 hours
• 1/2 cup water
• 1 garlic clove
• 1 tsp capers
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 5 cups chopped romaine lettuce
• 5 cups chopped Lacinato kale
• 1/2 red onion, sliced
• 1/2 red pepper, sliced
• 3 carrots, julienned
• 5 large wraps

Cut the tempeh into 1/2 inch by 3 inch long strips. Place in a bowl, and coat with bbq sauce. Let sit for 30 minutes.

In a large frying pan, heat the olive oil on medium. Add the tempeh and fry until crispy. Remove and set to the side.

In a food processor or blender, add the cashews, water, garlic, capers, lemon juice, salt, and pepper. Puree until smooth. Add more water if you want the dressing thinner.

In a large bowl, toss the romaine lettuce and kale with half the dressing. Add more or less per your taste.

Prepare the wraps with 2 cups of salad in each, 4 - 5 pieces of tempeh, sliced onion, red pepper, and carrots.