Fresh Rainbow Veggie Wrap with Creamy Herb Spread

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

Fresh Rainbow Veggie Wrap with Creamy Herb Spread

YOUR SOLIN GENERATED RECIPE

Fresh Rainbow Veggie Wrap with Creamy Herb Spread

Enjoy a vibrant burst of flavors and textures with this Fresh Rainbow Veggie Wrap. Tender grilled tempeh, crisp bell peppers, refreshing cucumber, and baby spinach come together in a wholesome whole wheat tortilla. The wrap is finished with a zesty, creamy herb spread that brightens every bite.

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NUTRITION

461kcal
Protein
31.9g
Fat
16.3g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

1 Whole Wheat Tortilla Wrap (70g)

100g Tempeh

1 portion Red Bell Pepper (50g)

1 portion Yellow Bell Pepper (50g)

0.25 cup Cucumber slices (30g)

1 cup Baby Spinach (30g)

2 tbsp Creamy Herb Spread (30g Greek Yogurt)

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PREPARATION

  • 1

    Press the tempeh gently to remove excess moisture, then slice into thin strips.

  • 2

    Heat a non-stick skillet over medium heat and lightly sauté the tempeh strips until they develop a golden-brown exterior, about 4-5 minutes per side. Season with a pinch of salt and pepper if desired.

  • 3

    Wash and slice the red and yellow bell peppers into thin strips. Slice the cucumber into rounds or half-moons and rinse the baby spinach leaves.

  • 4

    In a small bowl, mix the Greek yogurt with your favorite fresh or dried herbs such as dill, parsley, and a squeeze of lemon juice to create the creamy herb spread.

  • 5

    Lay the whole wheat tortilla flat and spread the creamy herb mixture evenly over it.

  • 6

    Layer the sautéed tempeh, red and yellow bell pepper strips, cucumber slices, and baby spinach on top of the spread.

  • 7

    Roll the tortilla tightly to form a wrap. Optionally, cut it in half diagonally before serving.

Fresh Rainbow Veggie Wrap with Creamy Herb Spread

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

Fresh Rainbow Veggie Wrap with Creamy Herb Spread

YOUR SOLIN GENERATED RECIPE

Fresh Rainbow Veggie Wrap with Creamy Herb Spread

Enjoy a vibrant burst of flavors and textures with this Fresh Rainbow Veggie Wrap. Tender grilled tempeh, crisp bell peppers, refreshing cucumber, and baby spinach come together in a wholesome whole wheat tortilla. The wrap is finished with a zesty, creamy herb spread that brightens every bite.

NUTRITION

461kcal
Protein
31.9g
Fat
16.3g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

1 Whole Wheat Tortilla Wrap (70g)

100g Tempeh

1 portion Red Bell Pepper (50g)

1 portion Yellow Bell Pepper (50g)

0.25 cup Cucumber slices (30g)

1 cup Baby Spinach (30g)

2 tbsp Creamy Herb Spread (30g Greek Yogurt)

PREPARATION

  • 1

    Press the tempeh gently to remove excess moisture, then slice into thin strips.

  • 2

    Heat a non-stick skillet over medium heat and lightly sauté the tempeh strips until they develop a golden-brown exterior, about 4-5 minutes per side. Season with a pinch of salt and pepper if desired.

  • 3

    Wash and slice the red and yellow bell peppers into thin strips. Slice the cucumber into rounds or half-moons and rinse the baby spinach leaves.

  • 4

    In a small bowl, mix the Greek yogurt with your favorite fresh or dried herbs such as dill, parsley, and a squeeze of lemon juice to create the creamy herb spread.

  • 5

    Lay the whole wheat tortilla flat and spread the creamy herb mixture evenly over it.

  • 6

    Layer the sautéed tempeh, red and yellow bell pepper strips, cucumber slices, and baby spinach on top of the spread.

  • 7

    Roll the tortilla tightly to form a wrap. Optionally, cut it in half diagonally before serving.