Photo by: Photo: John Autry; Styling: Leigh Ann Ross
Serve with pita chips.
Cooking Light JUNE 2011
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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Tempeh Greek Salad Wraps recipe
