Peri Peri Tempayy (Tempeh) Burrito

Peri Peri Tempayy (Tempeh) Burrito

Made with our own

Spicy Peri Peri Tempeh Cubes


  • 200 gm

    Spicy Peri Peri Tempeh Cubes

  • 120 gm

    Black beans boiled

  • 6 gm

    Chilli powder

  • 15 gm

    Ground cumin powder

  • To taste


  • 4 tbsp

    Olive oil

  • 80 gm

    Fresh corn kernels

  • 2 Tbsp

    Fresh lime juice

  • 200 gm

    Boiled brown rice

  • 20 gm

    Chopped fresh coriander

  • 50 gm

    Romaine lettuce

  • 80 gm

    White cheese

  • 120 gm

    Fresh salsa

  • 80 gm

    Light sour cream

  • 1 no



  1. Combine boiled beans, water(60ml), chili powder, cumin powder, and salt in a small saucepan, and cook over medium until beans are hot, about 3 to 4 minutes. Remove from heat, and cover to keep warm.

  2. Heat oil in a medium-size fry pan over medium-high. Add corn and Peri Peri Tempayy, stirring occasionally, until slightly charred all the sides of Tempayy, about 6 minutes. Sprinkle with ½ teaspoons of the lime juice and salt. Set aside.

  3. Cooked brown rice in a pan, Stir in 2 tbsp coriander leaves and ½ tsp lime juice and salt.

  4. Prepare fresh salsa with, chopped onion(60gm), chopped tomato(60gm), chopped coriander leaves(5gm), chopped Green Chilli(2gm), Cumin powder(2gm), Crushed pepper(pinch), Salt (to taste) and Lemon juice (1/2 tsp).

  5. Prepare sour cream with Cream(70gm), lemon juice(10gm), salt (to taste)- mix well.

  6. Assembling, place tortilla on a plate, add iceberg lettuce, rice, black bean, Tempayy, corn, sour cream, and salsa.

  7. Roll tortilla in a cylindrical shape and sear it on a griller with oil/ butter