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 blend of crunchy red bell pepper, crisp red cabbage, and sweet carrot paired with savory grilled tempeh and a delicate herb-tahini sauce, all snugly wrapped in a wholesome whole wheat tortilla. This rainbow wrap delivers a burst of fresh flavors and satisfying textures, making it a perfect balanced meal for any time of the day.

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NUTRITION

558kcal
Protein
38.3g
Fat
25.8g
Carbs
54.4g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat tortilla (60g)

4 oz grilled tempeh (113g)

1/2 medium red bell pepper (45g)

1/2 cup shredded red cabbage (45g)

1/4 cup shredded carrot (30g)

1/4 cup chickpeas, drained (40g)

2 tbsp herb-tahini sauce (30g)

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PREPARATION

  • 1

    Prepare the vegetables by thinly slicing the red bell pepper, shredding the red cabbage, and grating a small portion of carrot.

  • 2

    Pat the tempeh dry and cut it into strips. Grill the tempeh strips on a preheated grill pan over medium heat for about 4-5 minutes per side until nicely charred and heated through.

  • 3

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

  • 4

    In a bowl, gently toss the chopped red bell pepper, shredded cabbage, shredded carrot, and drained chickpeas.

  • 5

    Spread the herb-tahini sauce over the center of the tortilla. Layer the grilled tempeh and then top with the mixed vegetables.

  • 6

    Fold the sides of the tortilla over the filling and roll tightly to create a wrap. Slice in half and serve immediately.

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 blend of crunchy red bell pepper, crisp red cabbage, and sweet carrot paired with savory grilled tempeh and a delicate herb-tahini sauce, all snugly wrapped in a wholesome whole wheat tortilla. This rainbow wrap delivers a burst of fresh flavors and satisfying textures, making it a perfect balanced meal for any time of the day.

NUTRITION

558kcal
Protein
38.3g
Fat
25.8g
Carbs
54.4g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat tortilla (60g)

4 oz grilled tempeh (113g)

1/2 medium red bell pepper (45g)

1/2 cup shredded red cabbage (45g)

1/4 cup shredded carrot (30g)

1/4 cup chickpeas, drained (40g)

2 tbsp herb-tahini sauce (30g)

PREPARATION

  • 1

    Prepare the vegetables by thinly slicing the red bell pepper, shredding the red cabbage, and grating a small portion of carrot.

  • 2

    Pat the tempeh dry and cut it into strips. Grill the tempeh strips on a preheated grill pan over medium heat for about 4-5 minutes per side until nicely charred and heated through.

  • 3

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

  • 4

    In a bowl, gently toss the chopped red bell pepper, shredded cabbage, shredded carrot, and drained chickpeas.

  • 5

    Spread the herb-tahini sauce over the center of the tortilla. Layer the grilled tempeh and then top with the mixed vegetables.

  • 6

    Fold the sides of the tortilla over the filling and roll tightly to create a wrap. Slice in half and serve immediately.