Instructions: This is a great spicy Caribbean mixture.

Preheat oven to 250 degrees. If using taco shells, separate and place on baking sheet. If using tortillas, wrap in foil. Bake taco shells or tortillas about 10 minutes or until heated through. Alternatively, wrap tortillas in damp paper towels and microwave on HIGH 30 to 60 seconds.

Meanwhile, heat large nonstick skillet over medium heat. Add tamari or soy sauce, honey or brow rice syrup, garlic, gingerroot, scallion and red pepper flakes and bring to a simmer, stirring constantly. Add tempeh, stir to coat thoroughly. Cook over high heat, stirring constantly, about 4 minutes.

To assemble, in each taco shell or tortilla place 2 or 3 tempeh strips, 1 teaspoon chutney, 2 teaspoons yogurt and a sprinkle of cumin. Top with shredded lettuce. Roll tortillas around filling ingredients.

Makes 12 wraps.

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