Sticky Tempeh Tortillas with Avocado Dip

• Slice the onion into half-rings and cut the Romano pepper into strips.
• Heat the olive oil in a frying pan over medium-high heat. Fry the onion and Romano pepper for 4 - 5 minutes. 
• Add the balsamic vinegar and the butter, then fry for 3 more minutes.
• Meanwhile, heat the rest of the sunflower oil in another frying pan over medium-high heat. Fry the tempeh for 3 - 4 minutes. Add the sauce, then lower the heat and fry for 1 more minute.

• Wrap the tortillas in aluminium foil and heat in the oven for 2 - 3 minutes.
• In a small bowl, combine the mayonnaise with the garlic (see Tip).
• Roughly tear the butter lettuce and dice the tomato.

Health Tip: this recipe is high in calories. If you're watching your calorie intake, substitute the mayonnaise with yogurt.