Preheat oven to 200c fan-forced.
Cut tempeh into three even sized blocks. Now slice the tempeh through the centre of each block to create three thin strips yielding nine strips to finish. Place tempeh in a shallow small dish and toss with 1 tablespoon extra virgin olive oil and the tamari.
Place the tempeh on a baking dish with the capsicum pieces. Toss the capsicum with the remaining olive oil and season everything generously with salt and pepper. Place in the oven for 4o minutes, turning the capsicum and the tempeh half way. The capsicum should start to char and blacken and the tempeh should be nice and toasted.
While the capsicum and tempeh are in the oven prepare the onion and the whole egg mayo. For the onion, heat a small frying pan to a low heat and add the thinly sliced onion to the pan to slowly caramelise with a little more olive oil, stirring often with a wooden spoon. The onion should darked to a deep golden brown and become quite crispy. Set aside.
For the whole egg mayo, place the egg, dijon mustard, salt, pepper and apple cider vinegar in a food processor and blend for 1 minute till well combined. Now slowly drizzle in the macadamia nut oil careful not to add too much at once otherwise the mayo will split. Once all the oil has been added you will end up with a nice thick whipped consistency. Add the lemon juice and blend again for a 30 seconds. Taste for seasoning and adjust if needed.
To assemble, place wraps on a plate and top each wrap with avocado. Top with rocket, coriander, charred capsicum, tempeh, crispy fried onions and finish with two generous tablespoons of homemade mayo ( you will have left over mayo so just store in an airtight jar in the fridge). Drizzle with some extra virgin olive oil and a squeeze of fresh lemon and enjoy!