light wheat flatbread wraps with bbq tempeh and red cabbage slaw

by Stacy

My crisper drawer is overflowing with cabbage. Three CSA shares in a row contained cabbage. It’s not that I don’t like cabbage, it’s just not an ingredient I have used, and suddenly I had four heads of it staring at me. Taunting me. Daring me to use them.

Since my husband’s response to any cabbage-related suggestions involved avoiding eye contact and looking really busy, I had to take matters into my own hands. I would just make something, and if it wasn’t good, oh well.

But then I came across a recipe for red cabbage slaw and was intrigued. Having never been a mayonnaise fan, creamy coleslaw has never been my thing, but a vinegar base sounded like a possibility. The recipe suggested using it as a pita bread filling. After I mixed it up and tried a few bites, I decided it needed a little company in a wrap.

It was so good, I ate two, which I promptly regretted because it was way too much food.

For the slaw:

Chop up some red cabbage. Either mince finely or combine in a food processor some onion, garlic, cilantro, apple cider vinegar, and agave nectar (or honey, which is what I used), then a bit of vegetable oil and some lime juice.

red cabbage slaw

Combine.

Garnish with cilantro because the contrasting colors are so lovely that you can’t help it.

Cover and refrigerate at least thirty minutes to let the flavors mingle.

red cabbage slaw red cabbage slaw

Meanwhile, mix up some flatbread. I used 1/3 whole wheat, 2/3 bread flour. It added just enough heartiness without making the bread tough. This could potentially be avoided by soaking the whole wheat flour overnight, but I needed dinner before that.

While the flatbread dough is rising, take a short power nap. This is important.

Then find some tempeh and some barbecue sauce. Dice the tempeh (I cut it into strips for easier wrapping) and combine it with a generous amount of barbecue sauce in a small pan. Warm over low heat until the sauce has thickened slightly.

As that heats up and co-mingles, roll out your flatbread and cook them in a medium-high skillet on both sides. Don’t take pictures because you’re covered in flour and really hungry.

Take a piece of flatbread and fill it with the barbecue sauce-covered tempeh, a generous helping of slaw, and some cilantro for added pop.

whole wheat wrap

Roll it up and enjoy!

The crunch and acidity of the coleslaw contrasts nicely with the sweet chewy tempeh. The cilantro (chop it roughly for easier eating) enhances the cilantro in the slaw and helps balance the barbecue sauce. And flatbread is just plain delicious.

So go forth and make yourself one of these for they are so tasty I want to share them with you.

Red Cabbage Slaw

Adapted from the Gluttonous Vegan
Makes 4-6 cups of slaw depending on the size of your cabbage

Ingredients:
1 head red cabbage
1/2 onion, chopped
2 cloves garlic
1/4 cup cilantro
1 1/2 teaspoons agave nectar or honey
2 teaspoons apple cider vinegar
1 lime
1 tablespoon vegetable oil

Directions:
1.) Cut your cabbage in half then slice it in thin strips. Place in a large bowl and set aside.

2.) In a blender or food processor, combine the onion, garlic, cilantro, honey or agave nectar, and vinegar. Add half the juice from the lime. Blend until well-minced. Add a bit of oil and blend until smooth and combined.

3.) Pour dressing over sliced cabbage and mix until coated. Squeeze the other half of the lime over the top, cover, and refrigerate at least thirty minutes.

Light Wheat Flatbread

Adapted from Raccoon and Lobster
Makes 4 pieces

Ingredients:
2 ounces whole wheat flour
4.5 ounces bread flour
5 ounces boiling water
1/2 teaspoon salt
1 tablespoon vegetable oil
1/2 teaspoon intant yeast

Directions:
1.) Combine the wheat flour with about half of the bread flour and whisk together. Add the boiling water and stir vigorously until combined. Set aside to cool, about 20 minutes. When dough is cool, add the remaining ingredients and knead until smooth. Cover and let rise for one hour.

2.) Divide dough into 4 equal pieces and let rest for 20 minutes. Dust a clean surface with flour and use a floured rolling pin to roll each piece of dough into a circle about 7 inches in diameter.

3.) Heat an empty skillet (preferably cast iron) over medium heat. Cook bread individually in the pan, about one minute on each side. Pop any large bubbles that form. Flip and repeat. Serve warm or room temperature.

whole wheat wrap

Submitted to YeastSpotting

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