Tempeh Wraps

I get a few emails each day from Cooking Light and have dedicated some time to making a few of the suggested recipes. I'm enjoying the many ways I find our dinners! Some months they come from the slew of cookbooks we own or the many cooking magazines I subscribe to, sometimes its from other blogs and then there is the internet! Often I get very overwhelmed and can't seem to focus on the bazillion recipes I keep track of!
This was a great recipe and neither of us were disapointed! As you can see from this blog we eat a lot of vegetarian dishes. Neither of us miss meat and tend to eat more vegetarian each week then any other protien. Dave raised his eyes at the addition of tempeh and was a bit aprehensive to put it on his grill but he did it and was quite suprised!! We enjoyed these with a mango fruit salsa. This pared really well with the

Tempeh Wraps
1 package five-grain tempeh
1 C pineapple juice
1/4 C low-sodium soy sauce
2 T fresh lime juice
2 t ground cumin
2 t canola oil
1/2 t freshly ground black pepper, divided
1 garlic clove, minced
1 medium onion, thinly sliced
1 bell pepper (any color)
1/4 t salt
4 8-10 inch tortillas
Fruit salsa


Cut tempeh in half crosswise; cut each half lengthwise into 6 strips. Place tempeh in a shallow dish. Combine pineapple juice, soy sauce, lime juice, cumin, oil, 1/4 teaspoon black pepper, and garlic in a small saucepan; bring to a boil. Pour pineapple juice mixture over tempeh. Marinate at room temperature 30 minutes or up to 2 hours. Prepare grill. Place onion and bell pepper in foil, lightly coat with evoo and sprinkle with salt and pepper. Wrap and place on grill rack, grill 6-8 minutes. Remove the tempeh from marinade, reserving marinade. Place tempeh on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly browned, basting occasionally with reserved marinade. Warm tortillas according to package directions. Arrange 3 tempeh pieces, 1/2 cup onion mixture, and 1 tablespoon salsa down center of each tortilla; roll up.