This teriyaki Oumph wraps and mango chilli sauce recipe is great for a quick and easy go-to recipe for a busy weeknight. It’s also a great crowd-pleaser at parties for its great taste and simple presentation.
I am such a sucker for a quick and easy weekday meal. One of my main goals as a food blogger is to create great tasting recipes that are easy to make and don’t make you stand in the kitchen for ages. As much as I love cooking, sometimes I just want to make something that doesn’t take much time or energy. This recipe is perfect for those days.
Use your favorite fillings!!
This recipe only requires a few simple ingredients and can be super fast as you can see from the step-by-step instructions below!! Moreover, you can really add any vegetables and toppings for the filling! I love to stuff my wraps with:
- Avocado
- Mango chunks
- Red Cabbage
- Cucumber
- Peppers
- Tomatoes
- Sprouts
…but there are countless other options to choose from. So be creative! Wraps are also great for using up vegetables in the fridge, we often make them on the last night before shopping to use up all our fresh produce.
I can’t find Oumph, what can I use instead?
Although I feel like the Oumph makes this recipe taste amazing, it can be a bit hard to find. I usually buy mine in Tesco. But, you can also find it in some Holland & Barrett shops. However, if you can’t find Oumph anywhere, I can tell you I have also made this recipe using tofu and other mock meats. The tofu tastes great too, and even though nothing compares to the Oumph in my opinion, other mock meats can taste great too.
How to make the Teriyaki Oumph wraps with mango chilli sauce
STEP 1: MAKING THE TERIYAKI OUMPH
Start by letting the frozen Oumph thaw for a little while to release some of the water, it might spatter on the pan if too cold. Heat the oil and sesame oil in a pan and add the oumph. Sauté for 5-10 minutes until starting to brown a little. Add the teriyaki sauce and allow to bubble until the teriyaki sauce starts to thicken and caramelize. Set aside.
STEP 2: MAKING THE MANGO CHILLI SAUCE
I usually use fresh mango but you can also use thawed frozen mango. Start by putting the mango in a food processor and process until partly liquidised. It’s fine to have a few small bits if you like a chunky sauce but I want mine to be smooth. Add the dairy-free greek yoghurt, sweet chilli sauce, apple cider vinegar and soya sauce and mix well. Add salt and pepper to taste.
STEP 3: ASSEMBLING
This is the most fun part. Prepare your vegetables and toppings and assemble the wraps. You could use the vegetables given in the recipes, the ones listed above or just use whatever you have on hand. The choice is up to you.
If I have large salad leaves I love to make lettuce cups, it’s so fresh and I love the crunch of the salad. I would love to call this the healthier version but who are we kidding? Teriyaki sauce has quite a bit of sugar which makes it so delicious. But omitting the wraps gives you the option to make this meal gluten-free.
Other ways to use Oumph:
Teriyaki Oumph Wraps with Mango Chilli Sauce
Teriyaki Oumph wraps with mango chilli sauce
Ingredients
Teriyaki Oumph
- 1 Bag of Oumph Chunks
- 1 tsp sesame oil
- 1 tbsp oil
- pinch of chilli powder
- salt and pepper to taste
- 1/2 bottle of Blue Dragon Sticky Japanese Teriyaki Sauce
Mango chilli sauce
- 1/2 cup mango
- 1/2 cup dairy-free greek yoghurt
- 1 tsp soya sauce
- 1 tsp apple cider vinegar
- 1 tbsp sweet chilli sauce
Other ingredients
- 8 tortillas or large salad leaves
- 1/2 finely sliced pepper
- 1/2 finely sliced cucumber
- 1/4 small finely sliced red cabbage
- handful of sprouts
- handful of fresh coriander
- sesame seeds
Instructions
Teriyaki Oumph
- Heat the oil in a pan and add the Oumph. Sauté on medium heat until warmed through and started to brown a little.
- Add teriyaki sauce and allow to bubble until the teriyaki sauce starts to thicken and caramelize.
- Remove the teriyaki Oumph from the heat and set aside.
Mango chilli sauce
- Put the mango in a food processor and process until partly liquidized.
- Add the dairy-free greek yoghurt, sweet chilli sauce, apple cider vinegar and soya sauce and mix well. Add salt and pepper to taste.
Assembling
- To assemble; take a wrap or a large salad leaf, add the vegetables and teriyaki oumph, sprinkle with sesame seeds and top with a dollop of the mango chili sauce.
Notes
Nutrition
If you try this recipe, I would love to hear from you! Please leave a comment down below or take a photo and tag me on Instagram @abiteofkindness
