Tempeh wrap recipe courtesy of Lightlife foods
- 1/2 cup pitted Greek kalamata olives
- 1 tsp grated lemon peel
- 1 tsp olive oil
- 1 cup sun-dried tomatoes
- 2 cups boiling water
- 1 1/4 cup red onion, chopped
- 3 Tbsp balsamic vinegar
- 2 8-ounce packages tempeh
- 2 Tbsp lemon juice
- 1 Tbsp red wine vinegar
- 1 Tbsp honey (optional)
- 1 tsp fresh rosemary
- 2 tsp Dijon mustard
- 1 clove garlic, minced
- 1/4 tsp sea salt
- 4 flour tortillas
- 4 cups watercress
- 1/4 cup stuffed green olives
Combine boiling water and sun-fried tomatoes and let stand at least 20 minutes to rehydrate tomatoes. Drain well, then coarsely chop.
Slice tempeh into long slices, 6 slices per package.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and sautee for 5 minutes or until lightly browned. Remove from heat and add balsamic vinegar.
Whisk together the lemon juice, red wine vinegar, honey, rosemary, Dijon mustard, garlic and salt, and set aside.
Heat a pan coated with non-stick spray and cook tempeh for 5-6 minutes, browning lightly on both sides. Add lemon juice mixture, and heat for 2-3 more minutes or until sauce thickens.
Warm tortillas then spread a bit of tapenade over each tortilla. Top with a few slices of tempeh, sun-dried tomatoes, balsamic onions and watercress; wrap and enjoy your vegetarian wrap sandwiches!
Makes 4 tempeh wraps.
Nutritional information, per serving:
Calories: 611, Total fat: 21g, Saturated fat: 3g, Trans fat: 0g
Sodium: 1286MG, Carbohydrates: 74g, Dietary fiber: 17g, Sugars: 15g, Protein: 31g
Vitamin A 25%, Vitamin C 48%, Calcium 32%, Iron 42%