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Tempeh Greek Salad Wraps

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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

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