Prep once... eat healthy all week!
Meal prepping. I often prep my lunch, like this mango tempeh wrap, for several days. I usually make these wraps on Sunday so that I can get back on a healthy track on Monday after all those snack boards and fries on the weekend;).
Prepping is useful. It makes you eat unhealthy meals less quickly.
Those who have a vegan meal plan from me, You guys already know this stunner of a lunch wrap (sometimes slightly adjusted because of a pepper or avocado allergy). Instead of pepper you can use cucumber of courgette and instead of avocado you just use pine nuts and for example Oatly spread tomato and basil! Prep away this fit food mango tempeh wrap!
Cut the tempeh into thin strips of ½ centimeter.
Place the tempeh in a large frying pan and spread the soy sauce over it. Bake the tempeh on both sides for about 10 minutes over medium heat.
Remove the wraps from the packaging and place them on the counter. Divide the hummus over the wraps, the mango strips, pepper and the spinach leaves.
Remove the tempeh from the pan and spread over the wraps. Mash the avocado and spread it over the wraps. Roll them up and store them in closed containers. (shelf life 3 to 4 days).