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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve with pita chips. Ingredients:
2 tablespoons olive oil, divided |
1 (8-ounce) package organic tempeh, cut into 24 pieces |
1 cup water |
3 tablespoons lemon juice, divided |
2 tablespoons plain low-fat yogurt |
1 1/2 teaspoons dried italian seasoning, divided |
1 teaspoon grated lemon rind |
1/2 teaspoon paprika |
1/4 teaspoon salt |
1 garlic clove, minced |
2 cups bagged baby spinach |
1 cup shredded romaine lettuce |
2/3 cup sliced cherry tomato |
2/3 cup sliced english cucumber |
1/4 cup (1 ounce) crumbled feta cheese |
1/4 teaspoon freshly ground black pepper |
4 (8-inch) whole-wheat tortillas |
Directions:
1. Heat a 10-inch skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add tempeh; sauté 4 minutes or until lightly browned, turning once. Add 1 cup water and 2 tablespoons juice to pan; reduce heat to medium, and simmer 10 minutes, turning once.
2. Combine 2 tablespoons yogurt, 1/2 teaspoon Italian seasoning, and the next 4 ingredients (through garlic) in a small bowl.
3. Combine 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon Italian seasoning, spinach, and next 5 ingredients in a bowl.
4. Warm tortillas according to the package directions. Spread 2 teaspoons yogurt mixture over each tortilla. Top each tortilla with 3/4 cup spinach mixture and 6 pieces tempeh; roll up. Cut each rolled tortilla in half crosswise.
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