Mediterranean Tempeh Pitas with Spinach-Artichoke Spread

INGREDIENTS

• 2 Atoria's Family Bakery Whole Grain Pita pockets
• ½ lb tempeh, crumbled1 cup broccoli florets
• ¼ cup Kalamata olives, sliced
• 3 oz roasted red peppers, sliced
• ½ cup spinach-artichoke spread
• 1 tbsp olive oil
• 1 tsp garlic-herb seasoning
• Salt and pepper

INSTRUCTIONS

1. Heat olive oil in a pan over medium heat. Add the tempeh and cook until lightly browned.
2. Stir in the broccoli, garlic-herb seasoning, salt, and pepper, and cook until the broccoli is tender and the tempeh is crisp.
3. Warm the Pitas until soft and lightly toasted, then cut in half.
4. Spread the spinach-artichoke spread inside each Pita and fill with the tempeh mixture, olives, and roasted red peppers. Serve warm.

NUTRITION

Serving Size: 2 Servings

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