Tempeh Greek Salad Wraps

• 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

1. 1. Heat a 10-inch skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add tempeh; saute 4 minutes or until lightly browned, turning once. Add 1 cup water and 2 tablespoons juice to pan; reduce heat to medium, and simmer 10 minutes, turning once.
2. 2. Combine 2 tablespoons yogurt, 1/2 teaspoon Italian seasoning, and the next 4 ingredients (through garlic) in a small bowl.
3. 3. Combine 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon Italian seasoning, spinach, and next 5 ingredients in a bowl.
4. 4. Warm tortillas according to the package directions. Spread 2 teaspoons yogurt mixture over each tortilla. Top each tortilla with 3/4 cup spinach mixture and 6 pieces tempeh; roll up. Cut each rolled tortilla in half crosswise.

olive oil, water, lemon juice, yogurt, italian seasoning, lemon rind, paprika, salt, garlic, baby spinach, shredded romaine lettuce, tomato, cucumber, feta cheese, freshly ground black pepper, tortillas

Taken from www.epicurious.com/recipes/member/views/tempeh-greek-salad-wraps-50136359 (may not work)