In a large skillet, warm sesame oil over medium heat. Crumble tempeh into skillet. Stir and cook for about 5 minutes, until light golden brown on edges. Cover with a lid and allow to steam for 3 more minutes.
To the skillet, pour in the peanut sauce. Stir until tempeh is evenly coated while continuing to cook over medium heat. Serve tempeh warm in lettuce wraps with shredded veggies and onions.
Amount of wraps the recipe makes will vary depending on the size of your lettuce leaves. The filling makes enough to serve about 4 people and the nutrition facts are for 1/4th of the recipe.