Photo: John Autry; Styling: Leigh Ann Ross
Hands-on Time
20 Mins
Total Time
25 Mins
4 servings (serving size: 2 wrap halves)

Serve with pita chips.

How to Make It

Step 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.

Step 2

Combine 2 tablespoons yogurt, 1/2 teaspoon Italian seasoning, and the next 4 ingredients (through garlic) in a small bowl.

Step 3

Combine 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon Italian seasoning, spinach, and next 5 ingredients in a bowl.

Step 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.

Chef's Notes

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

Ratings & Reviews

odd flavor combo

June 03, 2015
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.

Veggiecook11's Review

May 30, 2011
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.

Hank18's Review

May 29, 2011
These were delicious! I managed to find a 5-grain tempeh. It gave the wraps a very nice flavor.