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Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Tempeh Greek Salad Wraps

Serve with pita chips.

Cooking Light JUNE 2011

  • Yield: 4 servings (serving size: 2 wrap halves)
  • Hands-on:20 Minutes
  • Total:25 Minutes

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.

Nutritional Information

Amount per serving
  • 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
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Tempeh Greek Salad Wraps recipe

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