Slice tempeh into strips. Toss in soy sauce and let rest for 5 minutes while you chop the lettuce and cucumber.
Heat oil in a large skillet over medium high heat until shimmering. Add tempeh and fry until golden brown on both sides. Toss with 2 TBS gochujang sauce and remove from heat.
Top each tortilla or wrap with 1 cup lettuce, a third of the cucumber, and a third of the tempeh. Drizzle each with 1 tablespoon mayo, and gochujang sauce. Top with peanuts, wrap and enjoy!