Tempeh Greek Salad Wraps

Ingredients

• 2 cups baby spinach 
• 0.3 teaspoon pepper black freshly ground
• 0.7 cup cherry tomatoes sliced
• 0.7 cup cucumber english sliced
• 1 ounce feta cheese crumbled
• 1  garlic clove minced
• 1.5 teaspoons seasoning dried italian divided
• 3 tablespoons juice of lemon divided
• 1 teaspoon lemon zest grated
• 2 tablespoons yogurt plain low-fat
• 2 tablespoons olive oil divided
• 0.5 teaspoon paprika 
• 1 cup the of 1 cos lettuce shredded
• 0.3 teaspoon salt 
• 8 ounce tempeh organic cut into 24 pieces
• 4 8-inch tortillas whole-wheat ()
• 1 cup water 

Equipment

• bowl
• frying pan

Directions

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