Fresh Rainbow Veggie Wrap with Herb-Tahini Sauce

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

Fresh Rainbow Veggie Wrap with Herb-Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Fresh Rainbow Veggie Wrap with Herb-Tahini Sauce

Enjoy a vibrant mix of colorful vegetables and marinated grilled tofu wrapped in a whole wheat tortilla, all enhanced by a luscious herb-tahini sauce. This nutritious wrap melds the crispness of fresh bell pepper, carrot, and cucumber with the hearty texture of tofu and the slight crunch of edamame. Perfectly balanced, it’s a feast for both the eyes and your taste buds.

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NUTRITION

521kcal
Protein
34.2g
Fat
23.4g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

1 Whole Wheat Tortilla (50g)

6 oz Extra Firm Tofu (170g)

1/2 cup Shelled Edamame (78g)

1/4 medium Red Bell Pepper (30g)

1/4 medium Cucumber (25g)

1 medium Carrot (61g), julienned

1 cup Spinach (30g)

1 Tbsp Tahini (15g)

1 Tbsp Lemon Juice (15g)

1 Garlic Clove

1 Tbsp Fresh Parsley

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PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut it into strips or cubes. Marinate lightly with a pinch of salt and pepper if desired.

  • 2

    Heat a non-stick skillet over medium heat and grill the tofu for about 3-4 minutes each side until lightly browned.

  • 3

    In a small bowl, whisk together tahini, lemon juice, minced garlic, and chopped parsley to make the herb-tahini sauce. Add a splash of water if needed to reach a drizzling consistency.

  • 4

    Prepare the fresh veggies: julienne the carrot, slice the red bell pepper and cucumber into thin strips, and wash the spinach.

  • 5

    Warm the whole wheat tortilla slightly in a pan or microwave to make it pliable.

  • 6

    Layer the spinach, grilled tofu, shelled edamame, red bell pepper, cucumber, and carrot in the center of the tortilla.

  • 7

    Drizzle the herb-tahini sauce evenly over the filling.

  • 8

    Roll the tortilla tightly to enclose all the ingredients, then cut in half for easier eating.

Fresh Rainbow Veggie Wrap with Herb-Tahini Sauce

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

Fresh Rainbow Veggie Wrap with Herb-Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Fresh Rainbow Veggie Wrap with Herb-Tahini Sauce

Enjoy a vibrant mix of colorful vegetables and marinated grilled tofu wrapped in a whole wheat tortilla, all enhanced by a luscious herb-tahini sauce. This nutritious wrap melds the crispness of fresh bell pepper, carrot, and cucumber with the hearty texture of tofu and the slight crunch of edamame. Perfectly balanced, it’s a feast for both the eyes and your taste buds.

NUTRITION

521kcal
Protein
34.2g
Fat
23.4g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

1 Whole Wheat Tortilla (50g)

6 oz Extra Firm Tofu (170g)

1/2 cup Shelled Edamame (78g)

1/4 medium Red Bell Pepper (30g)

1/4 medium Cucumber (25g)

1 medium Carrot (61g), julienned

1 cup Spinach (30g)

1 Tbsp Tahini (15g)

1 Tbsp Lemon Juice (15g)

1 Garlic Clove

1 Tbsp Fresh Parsley

PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut it into strips or cubes. Marinate lightly with a pinch of salt and pepper if desired.

  • 2

    Heat a non-stick skillet over medium heat and grill the tofu for about 3-4 minutes each side until lightly browned.

  • 3

    In a small bowl, whisk together tahini, lemon juice, minced garlic, and chopped parsley to make the herb-tahini sauce. Add a splash of water if needed to reach a drizzling consistency.

  • 4

    Prepare the fresh veggies: julienne the carrot, slice the red bell pepper and cucumber into thin strips, and wash the spinach.

  • 5

    Warm the whole wheat tortilla slightly in a pan or microwave to make it pliable.

  • 6

    Layer the spinach, grilled tofu, shelled edamame, red bell pepper, cucumber, and carrot in the center of the tortilla.

  • 7

    Drizzle the herb-tahini sauce evenly over the filling.

  • 8

    Roll the tortilla tightly to enclose all the ingredients, then cut in half for easier eating.