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Recipes

Tempeh Tapenade Wraps

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 ¼ of the sun-dried tomatoes, 1/3 of the onion and 1 c. of watercress, roll up.

Serving Amount

Serves 4

Ingredients

Tapenade:
½ c. kalamata olives, pitted
¼ c. green olives, pitted
1 tsp. grated lemon rind
1 tsp. olive oil

Wraps:
1 c. sun-dried tomatoes, packed without oil
2 8-ounce Packages Lightlife Organic Soy Tempeh®
Cooking spray
1¼ c. red onion, sliced thin
3 tbsp. balsamic vinegar
2 tbsp. fresh lemon juice
1 tbsp. red wine vinegar
1 tbsp. honey
1 tsp. chopped fresh rosemary
2 tsp. Dijon mustard
¼ tsp. sea salt
1 garlic clove, minced
4 flour tortillas
4 c. watercress (about 1 bunch, trimmed)

Nutrition Facts

Per Single Serving

Nutrition:

 Amount per Serving
Calories 450
Fat 18g
Protein 28g
Carbohydrate 46g
Sodium 759mg
Fiber 17g
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