Fry up the tempeh in a pan on high with the avocado oil and one tablespoon of sesame oil. Flip every three minutes.
Once the tempeh is golden, transfer to a plate.
Use the same pan and oils to cook up the thinly sliced zucchini.
Once each side is golden brown, transfer to the plate with tempeh. Sprinkle salt and pepper over the zucchini and tempeh.
Add the rest of the sesame oil and cabbage to the pan and saute until softened.
Continue to cook and add the bunch of bok choy for about four -minutes(with the cabbage.) Season with salt and pepper and transfer to a plate.
Place one slice of zucchini on a plate and top it with cabbage, bok choy, a pear slice, tempeh, a cherry tomato, wrap, and hold it together with two toothpicks crossing over each other.