Crunchy Rainbow Veggie Wrap with Herb Cashew Spread

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Rainbow Veggie Wrap with Herb Cashew Spread

YOUR SOLIN GENERATED RECIPE

Crunchy Rainbow Veggie Wrap with Herb Cashew Spread

A vibrant, nutrient-packed wrap featuring a colorful medley of fresh veggies, tender grilled tempeh, roasted chickpeas, and shelled edamame, all wrapped in a whole wheat tortilla and drizzled with a creamy herb-infused cashew spread. This meal offers a delightful crunch with every bite and is perfect as a wholesome, balanced option any time of day.

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NUTRITION

587kcal
Protein
37.2g
Fat
22.8g
Carbs
64.1g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat tortilla wrap (60g)

3 oz grilled tempeh strips (85g)

1/4 cup roasted chickpeas (40g)

1/2 cup shelled edamame (75g)

1 cup fresh spinach (30g)

1/4 cup diced red bell pepper (30g)

1/4 cup shredded carrot (28g)

1/4 cup sliced cucumber (30g)

0.5 oz herb cashew spread (14g cashews with herbs, lemon juice)

Fresh herbs & lemon juice to taste

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PREPARATION

  • 1

    Prepare the herb cashew spread by blending raw cashews (0.5 oz), a handful of fresh herbs (such as parsley, cilantro, and basil), a squeeze of lemon juice, a small garlic clove, and a splash of water until smooth. Season with salt to taste.

  • 2

    Grill the tempeh strips on a preheated pan over medium heat for about 3-4 minutes per side until lightly browned.

  • 3

    If not pre-roasted, toss the chickpeas with a pinch of spices (like paprika and cumin) and roast in the oven at 400°F for 15-20 minutes until crunchy.

  • 4

    In a bowl, combine fresh spinach, diced red bell pepper, shredded carrot, and sliced cucumber.

  • 5

    Add the shelled edamame and roasted chickpeas to the veggie mix.

  • 6

    Lay the whole wheat tortilla on a flat surface and spread the herb cashew mixture down the center.

  • 7

    Place the grilled tempeh strips on top of the spread, then add the mixed veggies evenly.

  • 8

    Fold in the sides of the tortilla and roll tightly to create a wrap.

  • 9

    Slice in half if desired and serve immediately.

Crunchy Rainbow Veggie Wrap with Herb Cashew Spread

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Rainbow Veggie Wrap with Herb Cashew Spread

YOUR SOLIN GENERATED RECIPE

Crunchy Rainbow Veggie Wrap with Herb Cashew Spread

A vibrant, nutrient-packed wrap featuring a colorful medley of fresh veggies, tender grilled tempeh, roasted chickpeas, and shelled edamame, all wrapped in a whole wheat tortilla and drizzled with a creamy herb-infused cashew spread. This meal offers a delightful crunch with every bite and is perfect as a wholesome, balanced option any time of day.

NUTRITION

587kcal
Protein
37.2g
Fat
22.8g
Carbs
64.1g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat tortilla wrap (60g)

3 oz grilled tempeh strips (85g)

1/4 cup roasted chickpeas (40g)

1/2 cup shelled edamame (75g)

1 cup fresh spinach (30g)

1/4 cup diced red bell pepper (30g)

1/4 cup shredded carrot (28g)

1/4 cup sliced cucumber (30g)

0.5 oz herb cashew spread (14g cashews with herbs, lemon juice)

Fresh herbs & lemon juice to taste

PREPARATION

  • 1

    Prepare the herb cashew spread by blending raw cashews (0.5 oz), a handful of fresh herbs (such as parsley, cilantro, and basil), a squeeze of lemon juice, a small garlic clove, and a splash of water until smooth. Season with salt to taste.

  • 2

    Grill the tempeh strips on a preheated pan over medium heat for about 3-4 minutes per side until lightly browned.

  • 3

    If not pre-roasted, toss the chickpeas with a pinch of spices (like paprika and cumin) and roast in the oven at 400°F for 15-20 minutes until crunchy.

  • 4

    In a bowl, combine fresh spinach, diced red bell pepper, shredded carrot, and sliced cucumber.

  • 5

    Add the shelled edamame and roasted chickpeas to the veggie mix.

  • 6

    Lay the whole wheat tortilla on a flat surface and spread the herb cashew mixture down the center.

  • 7

    Place the grilled tempeh strips on top of the spread, then add the mixed veggies evenly.

  • 8

    Fold in the sides of the tortilla and roll tightly to create a wrap.

  • 9

    Slice in half if desired and serve immediately.