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

Preparation

  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.