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

Enjoy a vibrant and satisfying wrap filled with colorful, crunchy veggies, protein-packed tofu and edamame, all wrapped in a whole wheat tortilla and drizzled with a zesty herb-tahini sauce for an explosion of flavors and textures.

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NUTRITION

490kcal
Protein
35.1g
Fat
22.4g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat tortilla (50g)

150g extra firm tofu

1/2 cup shelled edamame (78g)

1/4 piece red bell pepper (40g)

1/4 cup shredded carrot (25g)

1/2 cup baby spinach (15g)

1 tbsp tahini (15g)

1 tsp fresh lemon juice (5g)

1 tbsp fresh parsley (3g)

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PREPARATION

  • 1

    Press the tofu gently with a paper towel to remove excess moisture, then cut into strips or cubes.

  • 2

    In a small bowl, whisk together tahini, lemon juice, and chopped parsley to create the herb-tahini sauce.

  • 3

    Lay the whole wheat tortilla on a clean surface and spread a thin layer of the herb-tahini sauce over it.

  • 4

    Arrange the tofu, shelled edamame, sliced red bell pepper, shredded carrot, and baby spinach in the center of the tortilla.

  • 5

    Drizzle a little extra sauce over the veggies if desired for added flavor.

  • 6

    Fold in the sides of the tortilla and tightly roll it up to form a wrap.

  • 7

    For best texture, enjoy immediately or wrap in foil for a quick on-the-go meal.

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

Enjoy a vibrant and satisfying wrap filled with colorful, crunchy veggies, protein-packed tofu and edamame, all wrapped in a whole wheat tortilla and drizzled with a zesty herb-tahini sauce for an explosion of flavors and textures.

NUTRITION

490kcal
Protein
35.1g
Fat
22.4g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat tortilla (50g)

150g extra firm tofu

1/2 cup shelled edamame (78g)

1/4 piece red bell pepper (40g)

1/4 cup shredded carrot (25g)

1/2 cup baby spinach (15g)

1 tbsp tahini (15g)

1 tsp fresh lemon juice (5g)

1 tbsp fresh parsley (3g)

PREPARATION

  • 1

    Press the tofu gently with a paper towel to remove excess moisture, then cut into strips or cubes.

  • 2

    In a small bowl, whisk together tahini, lemon juice, and chopped parsley to create the herb-tahini sauce.

  • 3

    Lay the whole wheat tortilla on a clean surface and spread a thin layer of the herb-tahini sauce over it.

  • 4

    Arrange the tofu, shelled edamame, sliced red bell pepper, shredded carrot, and baby spinach in the center of the tortilla.

  • 5

    Drizzle a little extra sauce over the veggies if desired for added flavor.

  • 6

    Fold in the sides of the tortilla and tightly roll it up to form a wrap.

  • 7

    For best texture, enjoy immediately or wrap in foil for a quick on-the-go meal.