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.
Tempeh Greek Salad Wraps
Serve with pita chips.
More From Cooking Light
Total: 25 Minutes
- Calories: 319
- Fat: 16.2g
- Saturated fat: 3.7g
- Monounsaturated fat: 7.1g
- Polyunsaturated fat: 3g
- Protein: 16.4g
- Carbohydrate: 29.8g
- Fiber: 2.4g
- Cholesterol: 9mg
- Iron: 2.9mg
- Sodium: 468mg
- Calcium: 194mg
- 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
- 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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