I am going to take you back to my high school days: back to when I was twenty pounds heavier, back when I played volleyball, basketball, and softball all throughout the year, and back to when McDonalds was still appetizing! I had (and still have) a dear friend named, Cierra. She was my partner-in-crime in about every detail of high school, especially when it came to food! We played sports together most of our lives and once we got our drivers license we would meet at McDonalds after practice and chow DOWN on some McChicken Lettuce Wraps. Oh, and it wasn't just one order. It was about three or four orders each, with an EXTRA-LARGE (FREE REFILLS) SWEET TEA! Yes, oh yes, and we talked and talked and talked. Solved the worlds problems over our wraps and tea, lookin' like total hot messes! ;)
Well, all this to say, I unexpectedly came up with the recipe that mimics those long ago (TOTALLY NON VEGAN) wrap days. I was whipping up some fried tempeh and I desperately wanted to try those new gluten-free wraps that Shan had picked up at the store. I was dabbling with a vegan ranch dressing recipe and I had lettuce that needed to be eaten in the fridge and WALAH!!! This recipe was born and I cannot describe in words the excitement that happened in my tastebuds that day! Now I am excited to share this recipe with you.
Last summer Cierra drove all the way to Ichthus Christian Music Festival to hang out with me for a day. She joined me in a chaotic day of interviews, merchandise, and production. We picked up where we left off in the most dramatic way and I am pretty sure we didn't stop talking the entire time. So Cierra, this recipe is for you! I hope you can try it some time.
Now, here's to vegan food tasting way better than the original recipes....
·8 oz ORGANIC TEMPEH, sliced and fried in coconut oil
·Organic Romaine Lettuce, chopped
·Vegan Ranch Dressing (Coming soon)
·Any kind of healthy wraps, Gluten Free preferably