Crispy Roasted Chickpea and Rainbow Vegetable Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Chickpea and Rainbow Vegetable Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Rainbow Vegetable Wrap

Savor a vibrant wrap featuring crispy roasted chickpeas paired with a medley of rainbow vegetables, all wrapped in a hearty whole wheat tortilla. Enhanced with a tangy nonfat Greek yogurt sauce and a whisper of olive oil and spices, this dish offers a burst of color, flavor, and a balanced combination of protein and fiber. It’s a delightful, nutrient-packed meal perfect for a satisfying lunch.

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NUTRITION

554kcal
Protein
32g
Fat
11.5g
Carbs
82g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Chickpeas

1/2 cup Nonfat Greek Yogurt

1 Whole Wheat Wrap

1 cup Rainbow Mixed Vegetables

1 teaspoon Olive Oil

Smoked paprika, garlic powder, salt & pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel.

  • 3

    Toss the chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper in a bowl.

  • 4

    Spread the chickpeas on a baking sheet and roast in the oven for 25-30 minutes until they are crispy, shaking the pan halfway through for even crispiness.

  • 5

    While the chickpeas roast, prepare the rainbow vegetables by slicing bell peppers, carrots, red cabbage, and cucumber into thin strips.

  • 6

    Warm the whole wheat wrap lightly in a pan or microwave for easier folding.

  • 7

    In a small bowl, stir the nonfat Greek yogurt with a pinch of salt and pepper to create a tangy sauce.

  • 8

    Assemble the wrap by spreading the Greek yogurt sauce over the wrap, layering the roasted chickpeas and mixed vegetables, and folding it tightly.

  • 9

    Serve immediately while the chickpeas maintain their crispness.

Crispy Roasted Chickpea and Rainbow Vegetable Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Chickpea and Rainbow Vegetable Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Rainbow Vegetable Wrap

Savor a vibrant wrap featuring crispy roasted chickpeas paired with a medley of rainbow vegetables, all wrapped in a hearty whole wheat tortilla. Enhanced with a tangy nonfat Greek yogurt sauce and a whisper of olive oil and spices, this dish offers a burst of color, flavor, and a balanced combination of protein and fiber. It’s a delightful, nutrient-packed meal perfect for a satisfying lunch.

NUTRITION

554kcal
Protein
32g
Fat
11.5g
Carbs
82g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Chickpeas

1/2 cup Nonfat Greek Yogurt

1 Whole Wheat Wrap

1 cup Rainbow Mixed Vegetables

1 teaspoon Olive Oil

Smoked paprika, garlic powder, salt & pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel.

  • 3

    Toss the chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper in a bowl.

  • 4

    Spread the chickpeas on a baking sheet and roast in the oven for 25-30 minutes until they are crispy, shaking the pan halfway through for even crispiness.

  • 5

    While the chickpeas roast, prepare the rainbow vegetables by slicing bell peppers, carrots, red cabbage, and cucumber into thin strips.

  • 6

    Warm the whole wheat wrap lightly in a pan or microwave for easier folding.

  • 7

    In a small bowl, stir the nonfat Greek yogurt with a pinch of salt and pepper to create a tangy sauce.

  • 8

    Assemble the wrap by spreading the Greek yogurt sauce over the wrap, layering the roasted chickpeas and mixed vegetables, and folding it tightly.

  • 9

    Serve immediately while the chickpeas maintain their crispness.