Rating: 2.5 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

Refrigerate the tapenade for up to a week. Make extra to use as a sandwich spread or as an appetizer served with bread.

Recipe by Cooking Light April 2002

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Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1 wrap)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare tapenade, place first four ingredients in a food processor; pulse 2 to 3 times or until minced. Set aside.

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  • To prepare wraps, combine 2 cups boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and chop. Set aside.

  • Cut tofu lengthwise into quarters. Place tofu slices on several layers of paper towels; cover with additional paper towels. Let stand about 20 minutes or until barely moist.

  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 5 minutes or until lightly browned. Place in a bowl; stir in balsamic vinegar.

  • Combine lemon juice and next 6 ingredients (lemon juice through garlic) in a small bowl. Heat pan coated with cooking spray over medium-high heat. Add tofu; cook 6 minutes, browning on all sides. Stir in lemon juice mixture; cook 1 minute or until sauce thickens.

  • Warm tortillas according to package directions. Spread 2 tablespoons tapenade evenly over each tortilla. Top each tortilla with 1 tofu piece, about 1/4 cup sun-dried tomatoes, 1/3 cup onion, and 1 cup watercress; roll up.

Nutrition Facts

312 calories; calories from fat 29%; fat 9.9g; saturated fat 1g; mono fat 4.5g; poly fat 1.4g; protein 14.7g; carbohydrates 44g; fiber 4.4g; cholesterol 0mg; iron 3.6mg; sodium 960mg; calcium 199mg.
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