Nutrition Facts
Per Single Serving
| Nutrition | Amount per Serving | | Calories | 603 | | Total Fat | 20g | | Saturated Fat | 3g | | Trans Fat | 0g | | Cholesterol | 0mg | | Sodium | 1072mg | | Carbohydrate | 74g | | Dietary Fiber | 17g | | Sugars | 17g | | Protein | 31g | | Vitamin A | 25% | | Vitamin C | 48% | | Calcium | 30% | | Iron | 42% |
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Entrées
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Tempeh Tapenade Wraps
By: Lightlife
Serving Amount: 4
Ingredients:
| Tapenade: | | 1/2 cup pitted Greek Kalamata olives | | 1/4 cup stuffed green olives | | 1 tsp. grated lemon peel | | 1 tsp. olive oil | | Wraps: | | 2 packages (8 oz each) Lightlife® Organic Soy Tempeh | | 1 cup sun-dried tomatoes | | cooking spray | | 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.
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