Nutrition Facts
Per Single Serving
| Nutrition | Amount per Serving | | Calories | 611 KCAL | | Total fat | 21g | | Saturated fat | 3g | | Trans fat | 0g | | Cholesterol | 0MG | | Sodium | 1286MG | | Carbohydrate | 74g | | Dietary fiber | 17g | | Sugars | 15g | | Protein | 31g | | Vitamin A | 25% | | Vitamin C | 48% | | Calcium | 32% | | Iron | 42% |
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Entrées
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Tempeh Tapenade Wraps
Serving Amount: 4
Ingredients:
| 2 pkg Organic Soy Tempeh® | | 1/2 cup pitted Greek kalamata olives | | 1 tsp grated lemon peel | | 1 tsp olive oil | | 1 cup sun-dried tomatoes | | 1 No-stick cooking spray | | 1-1/4 cup red onion | | 3 Tbsp balsamic vinegar | | 2 Tbsp lemon juice | | 1 Tbsp red wine vinegar | | 1 Tbsp honey | | 1 tsp fresh rosemary | | 2 tsp Dijon mustard | | 1/4 tsp sea salt | | 1 clove medium garlic | | 4 flour tortillas | | 4 cup watercress | | 1/4 cup stuffed green olives |
To prepare tapenade, place Greek kalamata olives, green olives, lemon peel, and olive oil in a food processor; pulse 2 to 3 times or until minced. Set aside.
To prepare wraps, combine 2 c. boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain, chop and set aside.
Slice tempeh into long slices, 6 slices per package. 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 in a small bowl. Heat pan coated with cooking spray over medium-high heat. Add tempeh; cook 5-6 minutes, browning on both sides. Stir in lemon juice mixture, cook 1 minute or until sauce thickens.
Warm tortillas according to package directions. Spread 2 tbsp. tapenade evenly over each tortilla. Top each tortilla with 2 - 3 pieces of tempeh 1/4 of the sun-dried tomatoes, 1/3 of the onion and 1 c. of watercress, roll up.
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