Per Single Serving
|Nutrition||Amount per Serving|
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Tempeh Tapenade Wraps
Serving Amount: 4
|1/2 cup pitted Greek Kalamata olives|
|1/4 cup stuffed green olives|
|1 tsp. grated lemon peel|
|1 tsp. olive oil|
|2 packages (8 oz each) Lightlife® Organic Soy Tempeh|
|1 cup sun-dried tomatoes|
|1 1/4 cups red onion, sliced thin|
|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 medium clove garlic, finely chopped|
|4 flour tortillas (10-inch)|
|4 cup watercress (about 1 bunch, trimmed)|
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 cups 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 mins., browning on both sides. Stir in lemon juice mixture; cook 1 minute or until sauce thickens.
Warm tortillas according to package directions. Spread 2 tablespoons of 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 cup of watercress, roll up.