Tempeh and Egg Breakfast Wrap

1.Heat olive oil in a non-stick skillet over medium heat.

2.Add the minced garlic and chopped shallot to the skillet; sauté for 1-2 minutes until fragrant and translucent.

3.Add the cubed tempeh to the skillet. Season with smoked paprika, garlic powder, chili flakes (if using), half of the salt, and black pepper. Stir well to coat the tempeh evenly with the spices.

4.Cook the tempeh for about 5-7 minutes, stirring occasionally, until golden brown and slightly crisp on the edges.

5.While the tempeh cooks, crack the eggs into a bowl, add the remaining salt, and whisk until combined.

6.Push the tempeh to one side of the skillet and pour the eggs into the empty side.

7.Allow the eggs to sit undisturbed for about 20 seconds, then gently scramble them with a spatula, cooking until fluffy and just set, about 2-3 minutes.

8.Remove the skillet from heat and stir in the chopped cilantro into the tempeh and eggs mixture.

9.Warm the whole wheat tortilla in a dry pan or microwave for 15 seconds until pliable.

10.Place the spinach leaves in the center of the tortilla, then spoon the tempeh and scrambled egg mixture on top.

11.Sprinkle shredded cheddar cheese over the filling if using, and add a dollop of Greek yogurt or sour cream.

12.Drizzle lemon or lime juice over the filling for a fresh tang.

13.Fold the sides of the tortilla over the filling and roll tightly to form a wrap.

14.Cut the wrap in half diagonally and serve immediately.