Tempeh Wrap with Greens

6 steps

• Dice green onion and mushrooms. Tear spinach leaves into bite sized pieces. Set aside.
• Add olive oil to a nonstick skillet over medium heat. Add green onion and saute for 3 minutes or until softened. Add mushrooms and saute for another 2 minutes.
• While green onions and mushrooms are cooking, cut the tempeh block in half. Take 1/2 of the tempeh block and cut in 1/2 again. You will now have a 2 oz portion of tempeh.
• Add tempeh, tamari, and spinach to the skillet. Cook for about 4 minutes or until the tempeh is golden brown and the spinach is wilted. Stir every minute or so. Turn off heat and allow mixture to cool.
• Mash avocado with a fork and spread onto a 9-inch or larger whole wheat tortilla.
• Place tempeh mixture on the bottom half of the tortilla and roll upwards, tucking the sides in as you go. Cut in half for easier handling.

Tips:
This recipe uses a 9-inch diameter tortilla which weighs about 60 g. Substitute with a wrap of your choice that is at least 9-inch. To lower carbs, use a low-carb tortilla. To lower sodium, use a low-sodium tortilla. Be sure to edit the recipe to account for changes in calories and nutrients.

1/8 cup avocado is about 2 tbsp mashed.

Any type of greens will work well in this recipe. Try kale or Swiss chard instead of spinach for variety.

This wrap pairs well with fresh fruit or a kale and cranberry salad.