Lean Beef Mince and Roasted Vegetable Wraps

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

Lean Beef Mince and Roasted Vegetable Wraps

YOUR SOLIN GENERATED RECIPE

Lean Beef Mince and Roasted Vegetable Wraps

Enjoy a flavorful dinner featuring lean beef mince sautéed to perfection, combined with a medley of roasted bell peppers, zucchini, and red onion, all wrapped in a whole wheat tortilla and finished with a light, tangy Greek yogurt sauce. This dish delivers a satisfying balance of protein, crunch, and vibrant veggie taste.

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NUTRITION

483kcal
Protein
43.5g
Fat
15.5g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Beef (142g)

1 Whole Wheat Wrap (60g)

1.5 cups Mixed Roasted Vegetables (180g)

1/4 cup Nonfat Greek Yogurt (60g)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Chop bell peppers, zucchini, and red onion into bite-sized pieces, toss with a pinch of salt, pepper, and a drizzle of olive oil, and roast on a baking sheet for 20-25 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, heat a nonstick skillet over medium heat. Add the lean ground beef and cook thoroughly, breaking it apart with a spatula until browned and cooked through.

  • 3

    Warm the whole wheat wrap in a dry skillet for about 30 seconds on each side to make it pliable.

  • 4

    Spread the nonfat Greek yogurt evenly over the wrap, then add the cooked beef and roasted vegetables.

  • 5

    Roll up the wrap tightly, slice in half if desired, and serve immediately.

Lean Beef Mince and Roasted Vegetable Wraps

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

Lean Beef Mince and Roasted Vegetable Wraps

YOUR SOLIN GENERATED RECIPE

Lean Beef Mince and Roasted Vegetable Wraps

Enjoy a flavorful dinner featuring lean beef mince sautéed to perfection, combined with a medley of roasted bell peppers, zucchini, and red onion, all wrapped in a whole wheat tortilla and finished with a light, tangy Greek yogurt sauce. This dish delivers a satisfying balance of protein, crunch, and vibrant veggie taste.

NUTRITION

483kcal
Protein
43.5g
Fat
15.5g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Beef (142g)

1 Whole Wheat Wrap (60g)

1.5 cups Mixed Roasted Vegetables (180g)

1/4 cup Nonfat Greek Yogurt (60g)

PREPARATION

  • 1

    Preheat your oven to 425°F. Chop bell peppers, zucchini, and red onion into bite-sized pieces, toss with a pinch of salt, pepper, and a drizzle of olive oil, and roast on a baking sheet for 20-25 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, heat a nonstick skillet over medium heat. Add the lean ground beef and cook thoroughly, breaking it apart with a spatula until browned and cooked through.

  • 3

    Warm the whole wheat wrap in a dry skillet for about 30 seconds on each side to make it pliable.

  • 4

    Spread the nonfat Greek yogurt evenly over the wrap, then add the cooked beef and roasted vegetables.

  • 5

    Roll up the wrap tightly, slice in half if desired, and serve immediately.