Categories: Sandwiches/Wraps

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

Directions

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.

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