Crunchy 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.

Crunchy Rainbow Veggie Wrap with Herb-Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crunchy Rainbow Veggie Wrap with Herb-Tahini Sauce

Savor the crunch and vibrant colors of a fresh veggie medley wrapped in a whole wheat tortilla, enhanced with a rich herb-tahini sauce. This wrap blends roasted tempeh with a rainbow of raw vegetables for a delicious, protein-packed meal that delights both the taste buds and the eyes.

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NUTRITION

525kcal
Protein
34.2g
Fat
25.1g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

1 Whole Wheat Tortilla (70g)

5 ounces Roasted Tempeh (142g)

1/4 cup Chopped Red Bell Pepper (40g)

1/4 cup Shredded Carrot (25g)

1/4 cup Sliced Cucumber (30g)

1/4 cup Shredded Purple Cabbage (20g)

1 tablespoon Tahini (15g)

1 tablespoon Lemon Juice (15g)

1 tablespoon Fresh Parsley (4g)

1 clove Minced Garlic (3g)

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PREPARATION

  • 1

    Warm the whole wheat tortilla in a dry skillet over medium heat for about 30 seconds on each side until pliable.

  • 2

    Slice the roasted tempeh into thin strips if not already pre-sliced.

  • 3

    In a small bowl, whisk together tahini, lemon juice, minced garlic, and chopped parsley. Add a splash of water to achieve a smooth, pourable consistency. Season with a pinch of salt and pepper.

  • 4

    Prepare the veggies by chopping red bell pepper, shredding the carrot, slicing the cucumber, and shredding the purple cabbage.

  • 5

    Lay the warmed tortilla flat and layer the roasted tempeh in the center. Top with the prepared veggies.

  • 6

    Drizzle the herb-tahini sauce generously over the filling.

  • 7

    Fold the edges of the tortilla and roll tightly to form a wrap. Slice in half if desired, and serve immediately.

Crunchy 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.

Crunchy Rainbow Veggie Wrap with Herb-Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crunchy Rainbow Veggie Wrap with Herb-Tahini Sauce

Savor the crunch and vibrant colors of a fresh veggie medley wrapped in a whole wheat tortilla, enhanced with a rich herb-tahini sauce. This wrap blends roasted tempeh with a rainbow of raw vegetables for a delicious, protein-packed meal that delights both the taste buds and the eyes.

NUTRITION

525kcal
Protein
34.2g
Fat
25.1g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

1 Whole Wheat Tortilla (70g)

5 ounces Roasted Tempeh (142g)

1/4 cup Chopped Red Bell Pepper (40g)

1/4 cup Shredded Carrot (25g)

1/4 cup Sliced Cucumber (30g)

1/4 cup Shredded Purple Cabbage (20g)

1 tablespoon Tahini (15g)

1 tablespoon Lemon Juice (15g)

1 tablespoon Fresh Parsley (4g)

1 clove Minced Garlic (3g)

PREPARATION

  • 1

    Warm the whole wheat tortilla in a dry skillet over medium heat for about 30 seconds on each side until pliable.

  • 2

    Slice the roasted tempeh into thin strips if not already pre-sliced.

  • 3

    In a small bowl, whisk together tahini, lemon juice, minced garlic, and chopped parsley. Add a splash of water to achieve a smooth, pourable consistency. Season with a pinch of salt and pepper.

  • 4

    Prepare the veggies by chopping red bell pepper, shredding the carrot, slicing the cucumber, and shredding the purple cabbage.

  • 5

    Lay the warmed tortilla flat and layer the roasted tempeh in the center. Top with the prepared veggies.

  • 6

    Drizzle the herb-tahini sauce generously over the filling.

  • 7

    Fold the edges of the tortilla and roll tightly to form a wrap. Slice in half if desired, and serve immediately.