A little extra knowledge: what is tempeh?
A soy food that originated from Indonesia. The texture is made from a natural culturing and controlled fermentation direction, which in the ends resembles a firm vegetarian patty.
2 tablespoons olive oil, divided
1 (8-ounce) package organic tempeh, cut into 24 pieces
1 cup water
3 tablespoons lemon juice, divided
2 tablespoons plain low-fat yogurt
1 1/2 teaspoons dried Italian seasoning, divided
1 teaspoon grated lemon rind
1/2 teaspoon paprika
1/4 teaspoon salt
1 garlic clove, minced
2 cups bagged baby spinach
1 cup shredded romaine lettuce
2/3 cup sliced cherry tomato
2/3 cup sliced English cucumber
1/4 cup (1 ounce) crumbled feta cheese
1/4 teaspoon freshly ground black pepper
4 (8-inch) whole-wheat tortillas
Warm a medium-sized skillet over medium-high heat. Drizzle 1 tablespoon oil into pan; Lay down tempeh and sauté 4 minutes until slightly brown, only flipping once. Add 1 cup water and 2 tablespoons juice; lower the heat and simmer 10 minutes.
In a small bowl, add yogurt, 1/2 teaspoon Italian seasoning, grated lemon rind, paprika, salt, and garlic.
In another bowl, add 1 tablespoon oil, 1 tablespoon lemon juice, 1 teaspoon Italian seasoning, spinach, romaine lettuce, cherry tomatoes, cucumbers, feta cheese, and black pepper.
Follow the tortilla instructions to warm them and then spread 2 teaspoons yogurt mixture onto one side of the tortilla. Add 3/4 cup spinach mixture and tempeh pieces on top of spinach. Roll up tortilla and cut in half.