Slice tempeh into thin strips. In bowl, toss tempeh with oil. Transfer to saucepan over medium heat and cook until brown.

In the meantime, prepare dipping sauce. In food processor or high-speed blender, combine all sauce ingredients until creamy. (If mixture becomes too thick, add more water little by little until desired consistency is reached.) Transfer to bowl, garnish and set aside.

To serve, arrange carrots, celery, tempeh strips and lettuce leaves on platter with dipping sauce. Assemble wraps.