Tempeh Greek Salad Wraps

Photo: John Autry; Styling: Leigh Ann Ross
Serve with pita chips.

Yield:

4 servings (serving size: 2 wrap halves)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 25 Minutes

Nutritional Information

Calories 319
Fat 16.2 g
Satfat 3.7 g
Monofat 7.1 g
Polyfat 3 g
Protein 16.4 g
Carbohydrate 29.8 g
Fiber 2.4 g
Cholesterol 9 mg
Iron 2.9 mg
Sodium 468 mg
Calcium 194 mg

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Maureen Callahan,

June 2011