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

This vibrant wrap bursts with crisp, fresh veggies, seasoned chickpeas, and grilled tofu, all wrapped in a light whole wheat tortilla and drizzled with a tangy herb-tahini sauce enhanced with hemp seeds. The mix of textures and flavors creates a satisfying, healthful meal that’s both energizing and delicious.

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NUTRITION

572kcal
Protein
33.5g
Fat
23.7g
Carbs
60.7g

SERVINGS

1 serving

INGREDIENTS

1 6-inch Whole Wheat Tortilla (40g)

1/2 cup canned Chickpeas, drained (82g)

1/2 cup Shelled Edamame (78g)

3 oz Extra Firm Tofu, grilled (85g)

1/2 medium Red Bell Pepper, sliced (45g)

1 small Carrot, julienned (50g)

1 handful Baby Spinach (30g)

1 tbsp Tahini (15g)

1 tbsp Hemp Seeds (10g)

1 tsp Fresh Lemon Juice (5g)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a bowl, gently mix the drained chickpeas and shelled edamame with a pinch of salt and pepper.

  • 3

    Grill the extra firm tofu until lightly charred on both sides. Once cooked, slice or crumble it into bite-sized pieces.

  • 4

    Prepare the herb-tahini sauce by blending tahini, fresh lemon juice, and hemp seeds; thin with a small splash of water if necessary and season with salt and pepper.

  • 5

    Lay the warmed tortilla on a clean surface. Arrange the spinach, red bell pepper slices, and carrot julienne in the center.

  • 6

    Layer the chickpea-edamame mix and grilled tofu on top of the veggies.

  • 7

    Drizzle the herb-tahini sauce evenly over the filling.

  • 8

    Fold the sides of the tortilla over the filling and roll tightly into a wrap. Slice in half if desired 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

This vibrant wrap bursts with crisp, fresh veggies, seasoned chickpeas, and grilled tofu, all wrapped in a light whole wheat tortilla and drizzled with a tangy herb-tahini sauce enhanced with hemp seeds. The mix of textures and flavors creates a satisfying, healthful meal that’s both energizing and delicious.

NUTRITION

572kcal
Protein
33.5g
Fat
23.7g
Carbs
60.7g

SERVINGS

1 serving

INGREDIENTS

1 6-inch Whole Wheat Tortilla (40g)

1/2 cup canned Chickpeas, drained (82g)

1/2 cup Shelled Edamame (78g)

3 oz Extra Firm Tofu, grilled (85g)

1/2 medium Red Bell Pepper, sliced (45g)

1 small Carrot, julienned (50g)

1 handful Baby Spinach (30g)

1 tbsp Tahini (15g)

1 tbsp Hemp Seeds (10g)

1 tsp Fresh Lemon Juice (5g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, gently mix the drained chickpeas and shelled edamame with a pinch of salt and pepper.

  • 3

    Grill the extra firm tofu until lightly charred on both sides. Once cooked, slice or crumble it into bite-sized pieces.

  • 4

    Prepare the herb-tahini sauce by blending tahini, fresh lemon juice, and hemp seeds; thin with a small splash of water if necessary and season with salt and pepper.

  • 5

    Lay the warmed tortilla on a clean surface. Arrange the spinach, red bell pepper slices, and carrot julienne in the center.

  • 6

    Layer the chickpea-edamame mix and grilled tofu on top of the veggies.

  • 7

    Drizzle the herb-tahini sauce evenly over the filling.

  • 8

    Fold the sides of the tortilla over the filling and roll tightly into a wrap. Slice in half if desired and serve immediately.