Rating: 3.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 0

Serve with pita chips.

Maureen Callahan
Recipe by Cooking Light June 2011

Gallery

John Autry; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
20 mins
total:
25 mins
Yield:
4 servings (serving size: 2 wrap halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • 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 www.choosemyplate.gov.

Nutrition Facts

319 calories; fat 16.2g; saturated fat 3.7g; mono fat 7.1g; poly fat 3g; protein 16.4g; carbohydrates 29.8g; fiber 2.4g; cholesterol 9mg; iron 2.9mg; sodium 468mg; calcium 194mg.
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