1

MIX: the coconut aminos, ¼ tsp garlic powder, liquid smoke, avocado oil and maple syrup in a large rimmed plate. Lay the tempeh strips in the marinade and let sit for 10 minutes, flipping halfway through.

2

HEAT: a large cast iron pan on medium heat. Spread the tempeh slices evenly in the pan and brown each side for 2-3 minutes. Return the strips back to the marinade.

3

PREPARE: the ranch dressing by mixing the coconut yogurt, parsley, dill, onion powder, the remaining ¼ tsp garlic powder and the cashew milk.

4

SAUTE: the onion in the same cast iron pan and cook until caramelized, about 10 minutes. Set onions aside. Wipe the pan clean and keep it heated.

5

CONSTRUCT: the wraps by adding ½ cup spinach, ½ cup shredded carrot, ¼ cup caramelized onions, 1 Tbsp spicy peppers, 2 Tbsp of ranch dressing and ¼ pear slices to each wrap. Wrap in parchment paper and place in the cast iron pan. Press down with another cast iron pan or other heavy pot. Warm for a few minutes, flip, and warm the other side. Unwrap and slice in half and serve with additional ranch dressing.

6

Substitutions: No cashew milk? Use another milk alternative. Single serving? Divide all ingredients by 4. Gluten-free? Use your favourite large, soft gluten-free wrap.