YOUR SOLIN GENERATED RECIPE
Crunchy Rainbow Veggie Wrap with Herb Cashew Spread
Enjoy a vibrant and satisfying wrap bursting with crunchy rainbow veggies layered with a silky herb cashew spread. The blend of whole grains, fresh produce, and a creamy, tangy spread creates a balanced, flavorful meal perfect for a quick yet nutritious lunch or dinner.
INGREDIENTS
1 piece Whole Wheat Tortilla (50g)
1 medium Carrot, julienned (61g)
0.5 medium Red Bell Pepper, sliced (75g)
0.25 medium Cucumber, sliced (52g)
0.5 cup Purple Cabbage, shredded (45g)
0.25 cup Nonfat Greek Yogurt (61g)
0.5 ounce Cashews (14g)
0.5 cup Chickpeas, cooked (82g)
0.5 cup Shelled Edamame (75g)
PREPARATION
Prepare all veggies by washing thoroughly. Julienne the carrot, slice the red bell pepper and cucumber, and shred the purple cabbage.
In a small blender or food processor, combine the nonfat Greek yogurt and cashews along with a pinch of salt, a squeeze of lemon juice, and your favorite fresh herbs (such as parsley or basil) to create the herb cashew spread. Blend until smooth.
Lay the whole wheat tortilla flat on a clean surface. Spread the herb cashew mixture evenly across the tortilla, leaving a small border around the edges.
Layer the julienned carrot, sliced red bell pepper, cucumber, and shredded purple cabbage down the center of the tortilla.
Top the veggies with the chickpeas and edamame for an extra boost of protein and texture.
Fold the bottom edge over the filling, then roll tightly from one side to form a wrap.
Cut the wrap in half if desired, and serve immediately. Enjoy the crunch and vibrant flavors in every bite!