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%

Tempeh Tapenade Wraps

Serving Amount:

Ingredients:

2 pkg Organic Soy Tempeh®, 8 oz each

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, 10 inch

4 cup watercress

1/4 cup stuffed green olives

To prepare tapenade, place first four ingredients 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.