Crunchy Rainbow Veggie Wrap with Herb-Cashew Spread

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

Crunchy Rainbow Veggie Wrap with Herb-Cashew Spread

YOUR SOLIN GENERATED RECIPE

Crunchy Rainbow Veggie Wrap with Herb-Cashew Spread

Enjoy a vibrant wrap featuring a mix of crisp rainbow veggies, hearty chickpeas, and marinated tofu, all enveloped in a warm whole wheat tortilla. Topped with a delicate herb-cashew spread, this dish offers a balanced blend of textures and flavors – crunchy, fresh, and satisfying.

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NUTRITION

581kcal
Protein
31g
Fat
23g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

1 Whole Wheat Tortilla (50g)

2/3 cup Chickpeas (130g)

6 oz Firm Tofu (170g)

1 tbsp Herb-Cashew Spread (16g)

1 cup Mixed Rainbow Veggies (100g)

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PREPARATION

  • 1

    Press the tofu gently with a paper towel to remove excess moisture and cut it into strips or small cubes.

  • 2

    In a non-stick pan over medium heat, lightly sauté the tofu until golden on all sides, seasoning lightly with salt and pepper if desired.

  • 3

    While the tofu cooks, drain and roughly mash the chickpeas in a bowl, leaving some whole for texture.

  • 4

    Prepare the herb-cashew spread by blending raw cashews with a mix of fresh herbs like basil, parsley, lemon juice, and a touch of water until smooth.

  • 5

    Thinly slice or julienne the mixed rainbow veggies (bell peppers, carrots, cucumber, and add a handful of spinach).

  • 6

    Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds to make it pliable.

  • 7

    Layer the tortilla with the mashed chickpeas, sautéed tofu, and fresh veggies.

  • 8

    Drizzle the herb-cashew spread evenly over the filling.

  • 9

    Wrap tightly, slice in half if desired, and serve immediately.

Crunchy Rainbow Veggie Wrap with Herb-Cashew Spread

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

Crunchy Rainbow Veggie Wrap with Herb-Cashew Spread

YOUR SOLIN GENERATED RECIPE

Crunchy Rainbow Veggie Wrap with Herb-Cashew Spread

Enjoy a vibrant wrap featuring a mix of crisp rainbow veggies, hearty chickpeas, and marinated tofu, all enveloped in a warm whole wheat tortilla. Topped with a delicate herb-cashew spread, this dish offers a balanced blend of textures and flavors – crunchy, fresh, and satisfying.

NUTRITION

581kcal
Protein
31g
Fat
23g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

1 Whole Wheat Tortilla (50g)

2/3 cup Chickpeas (130g)

6 oz Firm Tofu (170g)

1 tbsp Herb-Cashew Spread (16g)

1 cup Mixed Rainbow Veggies (100g)

PREPARATION

  • 1

    Press the tofu gently with a paper towel to remove excess moisture and cut it into strips or small cubes.

  • 2

    In a non-stick pan over medium heat, lightly sauté the tofu until golden on all sides, seasoning lightly with salt and pepper if desired.

  • 3

    While the tofu cooks, drain and roughly mash the chickpeas in a bowl, leaving some whole for texture.

  • 4

    Prepare the herb-cashew spread by blending raw cashews with a mix of fresh herbs like basil, parsley, lemon juice, and a touch of water until smooth.

  • 5

    Thinly slice or julienne the mixed rainbow veggies (bell peppers, carrots, cucumber, and add a handful of spinach).

  • 6

    Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds to make it pliable.

  • 7

    Layer the tortilla with the mashed chickpeas, sautéed tofu, and fresh veggies.

  • 8

    Drizzle the herb-cashew spread evenly over the filling.

  • 9

    Wrap tightly, slice in half if desired, and serve immediately.