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

Enjoy a vibrant and satisfying wrap loaded with crisp red bell pepper, shredded carrot, fresh spinach, and cool cucumber, all hugged by a tender whole wheat tortilla. Enhanced by a creamy, herb-infused cashew spread and marinated grilled tempeh, this wrap offers a delightful contrast of textures and flavors that invigorate your taste buds while fueling your day.

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NUTRITION

540kcal
Protein
32.4g
Fat
27.4g
Carbs
52.0g

SERVINGS

1 serving

INGREDIENTS

1 Whole Wheat Wrap (60g)

1/3 cup Raw Cashews (48g)

3 oz Grilled Tempeh (85g)

1/2 medium Red Bell Pepper (50g)

1/4 cup Shredded Carrot (25g)

1 cup Baby Spinach (30g)

1/4 cup Sliced Cucumber (30g)

Fresh Herbs & Seasonings (5g)

1 tbsp Lemon Juice (15g)

1 clove Garlic (3g)

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PREPARATION

  • 1

    Prepare the herb cashew spread by placing raw cashews, fresh herbs, lemon juice, and garlic in a food processor. Blend until smooth, adding a small splash of water if needed to achieve a creamy consistency. Season with a pinch of salt and pepper to taste.

  • 2

    Slice the red bell pepper, shred the carrot, and thinly slice the cucumber. Gather the baby spinach in a bowl.

  • 3

    If not pre-cooked, grill the tempeh over medium heat until lightly browned and heated through, then slice into strips.

  • 4

    Lay the whole wheat wrap on a clean surface. Spread a generous layer of herb cashew spread over the wrap.

  • 5

    Layer the vegetables evenly on top of the spread, then add the grilled tempeh strips.

  • 6

    Fold the sides of the wrap and roll it tightly. 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

Enjoy a vibrant and satisfying wrap loaded with crisp red bell pepper, shredded carrot, fresh spinach, and cool cucumber, all hugged by a tender whole wheat tortilla. Enhanced by a creamy, herb-infused cashew spread and marinated grilled tempeh, this wrap offers a delightful contrast of textures and flavors that invigorate your taste buds while fueling your day.

NUTRITION

540kcal
Protein
32.4g
Fat
27.4g
Carbs
52.0g

SERVINGS

1 serving

INGREDIENTS

1 Whole Wheat Wrap (60g)

1/3 cup Raw Cashews (48g)

3 oz Grilled Tempeh (85g)

1/2 medium Red Bell Pepper (50g)

1/4 cup Shredded Carrot (25g)

1 cup Baby Spinach (30g)

1/4 cup Sliced Cucumber (30g)

Fresh Herbs & Seasonings (5g)

1 tbsp Lemon Juice (15g)

1 clove Garlic (3g)

PREPARATION

  • 1

    Prepare the herb cashew spread by placing raw cashews, fresh herbs, lemon juice, and garlic in a food processor. Blend until smooth, adding a small splash of water if needed to achieve a creamy consistency. Season with a pinch of salt and pepper to taste.

  • 2

    Slice the red bell pepper, shred the carrot, and thinly slice the cucumber. Gather the baby spinach in a bowl.

  • 3

    If not pre-cooked, grill the tempeh over medium heat until lightly browned and heated through, then slice into strips.

  • 4

    Lay the whole wheat wrap on a clean surface. Spread a generous layer of herb cashew spread over the wrap.

  • 5

    Layer the vegetables evenly on top of the spread, then add the grilled tempeh strips.

  • 6

    Fold the sides of the wrap and roll it tightly. Slice in half if desired, and serve immediately.