Cut the block of tempeh into ¼-inch slices crosswise.
Heat the syrup, soy sauce or liquid aminos, oil, and liquid smoke in a wide skillet, stirring together as everything heats up. Arrange the tempeh in the skillet in a single layer.
Turn the tempeh slices over nearly as soon as they go in. Cook over medium-low heat for 4 to 5 minutes, or until the under side is starting to brown, then turn the slices over again. Continue to cook until the second side is starting to brown as well.
Sprinkle in the seasoning, then stir everything up with a spatula until the seasoning is well distributed.
Remove from the heat; taste and see if you’d like to add more of any of the other flavorings.
For each wrap, place one wrapper on a plate and spread with mayo. Arrange lettuce, tomato, a few optional sun-dried tomato slices, and 5 or 6 slices of tempeh bacon, more or less in the center as shown above.
Fold a small part of the wrapper over two ends of the ingredients, then roll up snugly. Cut in half to serve.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.