Korean Barbecue Tempeh Wraps - Connoisseurus Veg

I’ve made this recipe before and have made a few tweaks and will make a few more next time. Instead of lettuce I chopped up fresh kale and drizzled with sesame oil. Also used some vegan sour cream and homemade kimchi. I used 2 onions and 2 peppers instead of one each. Next time I’ll cut the tempeh into strips rather than cubes. With cubes you tend to get either a mouthful of veg or a mouthful of tempeh with each bite instead of a mixture of both. Also had to thicken the sauce with a little tapioca starch. The avocado and even the kale get lost in the strong flavors but at least the kale adds some needed crunch so I may eliminate the avocado next time. But I do love this recipe and will make it until I get it where I want it. Very easy and quick and tasty!