YOUR SOLIN GENERATED RECIPE
Tempeh and Veggie Protein Wrap
Sautéed tempeh strips and crisp bell peppers wrapped in a warm whole-grain tortilla with a tangy, protein-packed Greek yogurt spread.
INGREDIENTS
3.5 oz Tempeh
0.5 medium Whole grain tortilla
0.5 cup Non-fat Greek yogurt
0.25 tsp Extra virgin olive oil
0.5 cup Sliced bell peppers
0.25 cup Sliced red onion
1 cup Fresh baby spinach
1 tbsp Tamari
0.5 tsp Garlic powder
0.25 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Lemon juice
PREPARATION
Slice the tempeh into thin, uniform strips to ensure even browning and a better texture inside the wrap.
In a small bowl, whisk together the Greek yogurt, lemon juice, and a pinch of the sea salt and black pepper to create a creamy dressing.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until shimmering.
Add the tempeh strips to the skillet and season them immediately with the tamari, garlic powder, and smoked paprika.
Sauté the tempeh for 5-7 minutes, flipping occasionally, until the strips are golden brown and slightly caramelized on the edges.
Add the sliced bell peppers and red onions to the skillet, cooking for another 3-4 minutes until the vegetables are tender-crisp.
Warm the whole grain tortilla in a dry pan for 30 seconds per side or in the microwave for 15 seconds until pliable.
Lay the tortilla flat and spread the prepared Greek yogurt mixture evenly across the center.
Layer the fresh baby spinach over the yogurt spread, then top with the hot sautéed tempeh and vegetable mixture.
Fold in the sides of the tortilla and roll it up tightly from the bottom to secure the filling before slicing in half.