Go Back Email Link
–+ servings
Vegan Cobb Wrap with Smoky Tempeh

Vegan Cobb Wrap with Smoky Tempeh

All the components of a classic Cobb salad — romaine, tomato, cucumber, corn, and avocado — are packed into a whole-grain tortilla alongside smoky pan-seared tempeh, which stands in for bacon. A creamy herb ranch dressing ties everything together. The wrap takes about 25 minutes to assemble and travels well for packed lunches or picnics.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Main Course
Cuisine American
Servings 4 wraps
Calories 666 kcal

Equipment

  • 12-inch nonstick or cast-iron skillet
  • Large mixing bowl
  • Small bowl or measuring cup (for dressing)
  • Whisk
  • Chef's knife
  • Cutting board
  • Tongs or spatula
  • Measuring cups and spoons
  • Paper towels
  • Serving platter

Ingredients
 
 

For the Smoky Tempeh:

  • 12 oz extra-firm tempeh organic, plain; slice into 1/4-inch strips
  • 3 tbsp tamari or low-sodium soy sauce
  • 1 ½ tbsp pure maple syrup grade A amber for balanced sweetness
  • 1 tbsp apple cider vinegar unfiltered if possible
  • 1 ½ tsp smoked paprika Spanish pimentón for depth
  • ½ tsp liquid smoke optional, hickory or mesquite
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp freshly ground black pepper
  • 1 tbsp neutral oil avocado or grapeseed, plus more for the pan
  • ⅛ tsp cayenne pepper optional, for heat

For the Herb Ranch Dressing:

  • 3 tbsp vegan mayonnaise choose a clean, neutral brand
  • 2 tbsp tahini well-stirred, creamy
  • 1 ½ tbsp fresh lemon juice about 1/2 lemon
  • 1 tsp apple cider vinegar
  • 1 tsp Dijon mustard smooth style
  • 1 clove garlic finely grated; or 1/2 tsp garlic powder
  • 2 tbsp fresh chives, minced plus extra for garnish
  • 1 tbsp fresh dill, minced or 1 tsp dried dill
  • 3 tbsp cold water more as needed to thin to drizzling consistency
  • ¼ tsp kosher salt to taste
  • ⅛ tsp freshly ground black pepper to taste

For the Wrap Assembly:

  • 4 large whole-wheat tortillas 10-inch tortillas, warmed
  • 4 cups romaine lettuce, finely shredded crisp hearts for best crunch
  • 1 ½ cups cherry tomatoes, halved choose ripe, sweet tomatoes
  • 1 large ripe avocado, sliced squeeze with lemon to prevent browning
  • 1 cup cucumber, small dice Persian or English for less bitterness
  • ¾ cup sweet corn kernels cooked or thawed frozen
  • ¼ cup red onion, very thinly sliced soak in cold water 5 minutes to mellow, optional
  • ½ cup vegan blue cheese-style crumbles optional; or use vegan feta
  • 1 tbsp snipped chives for garnish
  • 4 wedges lemon for serving, optional

Instructions
 

  • Make the Smoky Marinade: In a large mixing bowl, whisk together tamari (3 tbsp), maple syrup (1 1/2 tbsp), apple cider vinegar (1 tbsp), smoked paprika (1 1/2 tsp), liquid smoke (1/2 tsp, optional), garlic powder (1 tsp), onion powder (1/2 tsp), black pepper (1/2 tsp), cayenne (1/8 tsp, optional), and neutral oil (1 tbsp) until glossy and emulsified.
  • Marinate the Tempeh: Slice the tempeh (12 oz) into 1/4-inch strips and add to the bowl. Toss to coat every surface, then press the tempeh down into the marinade. Let sit for 15 minutes, turning once. You’ll notice the aroma turn smoky-sweet and the tempeh look slightly stained a deep brick-red—perfect.
  • Prepare the Herb Ranch: In a small bowl, whisk vegan mayo (3 tbsp), tahini (2 tbsp), lemon juice (1 1/2 tbsp), apple cider vinegar (1 tsp), Dijon (1 tsp), grated garlic (1 small clove), minced chives (2 tbsp), minced dill (1 tbsp), kosher salt (1/4 tsp), black pepper (1/8 tsp), and cold water (start with 3 tbsp) until smooth and pourable. Adjust water 1 tsp at a time to reach a drizzleable consistency. Taste for brightness and salt—ranch should be tangy and herby.
  • Prep the Vegetables: Finely shred romaine (4 cups), halve cherry tomatoes (1 1/2 cups), slice avocado (1 large), dice cucumber (1 cup), thaw or cook corn (3/4 cup), and thinly slice red onion (1/4 cup). If sensitive to onion bite, soak slices in cold water for 5 minutes, then pat dry.
  • Sear the Tempeh (stovetop): Heat a 12-inch skillet over medium-high heat; add 1 to 2 tsp oil. Lay marinated tempeh in a single layer (work in batches). Cook 3 to 4 minutes per side until edges are deep mahogany, lightly crisp, and the kitchen smells smoky-caramel. Brush or drizzle with a spoonful of leftover marinade as it cooks to lacquer. Total stovetop time: 6 to 8 minutes per batch. Tip: Don’t overcrowd—contact with the pan is key to browning. Oven alternative: Arrange marinated tempeh on a parchment-lined sheet and bake at 400°F / 200°C for 12 to 15 minutes, flipping halfway, until edges crisp and color deepens. This yields a drier, bacon-like chew.
  • Warm the Tortillas: Toast each 10-inch tortilla in a dry skillet over medium heat for ~30 seconds per side until pliable, or wrap all 4 in foil and warm in a 300°F / 150°C oven for 2 to 3 minutes. Warm tortillas resist tearing and roll neatly. Combined with searing, total cooking time is about 10 to 12 minutes.
  • Assemble: Spread 1 to 2 tbsp herb ranch down the center of each warm tortilla. Layer with romaine, a generous portion of smoky tempeh, avocado, tomatoes, cucumber, corn, and red onion. Add vegan blue cheese crumbles (if using) and a final drizzle of ranch.
  • Wrap and Serve: Fold the sides inward, then roll tightly from the bottom like a burrito, tucking as you go. For a crisp edge, sear the seam in a hot dry skillet 20 to 30 seconds. Slice on the bias to showcase the colors. Garnish with snipped chives and lemon wedges for squeezing.

Notes

Mary’s Tips:

  • Bitterness Check: If your tempeh tastes bitter, steam it first for 8 minutes, pat dry, then marinate. This step mellows and helps absorption.
  • Extra-Smoky Depth: A drop or two more liquid smoke goes a long way—add sparingly and taste.
  • Creamier Ranch: Blend the dressing with 1 tbsp soaked cashews or 1 tbsp unsweetened vegan yogurt for extra body.
  • Gluten-Free: Use gluten-free tamari and swap tortillas for large gluten-free wraps or collard leaves (blanch leaves 30 seconds and pat dry).
  • Protein Boost: Add 1/2 cup well-rinsed chickpeas per wrap or a handful of edamame for a heartier meal.
  • Faster Onions: To mellow onions quickly, a 5-minute soak in ice water crisps and sweetens them.
  • Make it Meal-Prep Friendly: Cook tempeh and whisk dressing up to 3 days ahead; store separately and assemble just before eating.

Nutrition

Calories: 666kcalCarbohydrates: 56gProtein: 30gFat: 40gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gCholesterol: 13mgSodium: 1545mgPotassium: 1106mgFiber: 10gSugar: 12gVitamin A: 5120IUVitamin C: 26mgCalcium: 332mgIron: 6mg
Keyword Dairy-Free, plant-based lunch, Smoky Tempeh, Vegan Cobb Wrap, Wraps
Tried this recipe?Rate this recipe !
QR Code linking back to recipe