I’ve been cooking with tempeh a lot lately! I knew Toby would like this one, since he orders a Greek salad if he sees it on any menu. These turned out well, although I had problems getting the tortilla to stay wrapped. I just stuck a toothpick in each sandwich, and then everyone was on their own after that! I just gave Liam the tempeh and feta by itself (that boy loves feta!). These had a nice light taste and didn’t take too long to make. I served these with some seasoned pita chips.
Tempeh Greek Salad Wrap
(Cooking Light, June 2011)
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 (I omitted)
1/4 cup (1 ounce) crumbled feta cheese
1/4 teaspoon freshly ground black pepper
4 (8-inch) whole-wheat tortillas
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.
calories per serving: 319
makes 4 servings