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
How to Make It
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.
Combine 2 tablespoons yogurt, 1/2 teaspoon Italian seasoning, and the next 4 ingredients (through garlic) in a small bowl.
Combine 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon Italian seasoning, spinach, and next 5 ingredients in a bowl.
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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I love tempeh and love Greek salad, but I thought these were rather flat. Wish I'd left the tempeh out or marinated it in something tangy. It would have been much better sauteed, then gently simmered in a lemon juice, capers, and stock mixture. The CL tempeh fajitas are much better, in my opinion.
These were yummy, and poaching the tempeh in lemon water gave it a nice flavor. I thought the yogurt sauce was going to be too salty when I tasted it directly, but when you spread just a little on the wrap it's perfect. Definitely make again.