This dish is like a vacation in a wrap. Spicy jerked tempeh is wrapped up in crisp lettuce and paired with a tangy mango basil aioli. The wraps by themselves pack some heat but the dressing cools things off and adds a sweet refreshing flavor.

Jerk Tempeh Wraps With Mango Basil Aioli [Vegan]

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Cooking Time



  • 1 8-ounce package of tempeh
  • 1/2 of 1 bell pepper, diced
  • 1/2 of 1 small sweet onion, diced
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons jerk seasoning (recipe below)
  • 1 bunch butter lettuce

For the Mango Basil Aioli:

  • 1/2 cup vegan mayonnaise
  • 1 cup diced mango
  • 1/3 cup torn basil leaves
  • 1 teaspoon vinegar
  • Salt and pepper

For the Jerk Seasoning:

  • 1 tablespoon garlic powder
  • 2 teaspoons cayenne
  • 1/2 teaspoon ginger
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 1 teaspoon all spice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • A dash of pepper
  • 2 teaspoons brown sugar (optional)


To Make the Jerk Seasoning:

  1. Combine everything into a small bowl and mix.

To Make the Tempeh:

  1. In a large mixing bowl, crumble the tempeh into small pieces. Add in the jerk seasoning and mix to combine. Set aside.
  2. Heat a small skillet with olive oil and once hot, add in the diced onion and pepper. Let cook for about 2-3 minutes then add in the tempeh. Let the tempeh cook for about 3-4 then stir. Tempeh is done when fully heated through.

To Make the Mango Basil Aioli:

  1. In a small food processor, add in the mango and basil and process until finely chopped. Add in the mayonnaise and vinegar and pulse until fully combined into a sauce. Set aside or refrigerate until ready to use.


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