Serves 4 (or 2 very hungry people!)

-1 pkt Organic Tempeh, sliced thinly
-1/4 cup Shoyu (soy sauce)
-1 tbsn tamari
-1/4 cup tomato sauce (ketchup)
-1 tbsp safflower oil
-Juice of 1/2 lemon
-Fresh parsley, chopped finely
-Fresh black pepper
-1-2 tsp of chilli flakes (optional)
-1 pkt spinach tortilla wraps
-2 large cos lettuce leaves
-4 radicchio leaves
-1 roma tomato, sliced
-1/2 cucumber, sliced
-1/2 carrot, grated
-Melrose Sunflower 'Mayonnaise'
-Sweet chilli sauce

-Marinade the tempeh in shoyu, tamari, tomato sauce, oil, lemon, parsley, pepper and chilli flakes overnight (or at least for two hours)
-Drain the sauce off the tempeh with a slotted spoon, and fry in a non-stick pan for 4 minutes each side
-Layer the mayo, sweet chilli sauce, and salad- lettuce, radicchio, tomato, cucumber, and carrot
-Top with the tempeh, wrap and enjoy!