YOUR SOLIN GENERATED RECIPE
Crunchy Rainbow Veggie Wrap with Herb Cashew Spread
A vibrant wrap bursting with crunchy red bell peppers, crisp carrots, fresh cucumbers, and baby spinach, paired with savory grilled tempeh strips and drizzled with a tangy herb cashew spread. Ideal for a nutrient-packed meal offering a delightful mix of textures and flavors.
INGREDIENTS
1 Whole Wheat Tortilla (50g)
4 oz Grilled Tempeh (113g)
1/4 cup chopped Red Bell Pepper
1/4 cup shredded Carrot
1/4 cup Cucumber Slices
1 cup Baby Spinach
3 tbsp Cashews (25g)
1/4 cup Nonfat Greek Yogurt (60g)
Lemon Juice & Fresh Herbs (to taste)
PREPARATION
Prepare the herb cashew spread by blending 3 tablespoons of cashews, 1/4 cup nonfat Greek yogurt, a dash of lemon juice, and a handful of fresh herbs (such as parsley and basil) until smooth. Season with a pinch of salt and pepper to taste.
Slice the red bell pepper, shred the carrot, cut cucumber into thin slices, and measure out a cup of baby spinach. Set aside.
Grill the tempeh strips: lightly brush the tempeh with a little olive oil, season with salt and pepper, and grill over medium heat for about 3-4 minutes per side until lightly browned.
Warm the whole wheat tortilla in a dry skillet or microwave for about 20 seconds to make it pliable.
Assemble the wrap by spreading a generous layer of the herb cashew spread over the tortilla. Arrange the grilled tempeh strips and assorted veggies in the center.
Carefully roll the tortilla around the filling, tucking in the edges as you go to secure the ingredients.
Slice the wrap in half and serve immediately for a crunchy, colorful meal.