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 and satisfying wrap filled with crisp rainbow veggies, savory marinated tempeh, and a smooth herb-cashew spread. The medley of textures and flavors creates a refreshing meal perfect for breakfast, lunch, or dinner.

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NUTRITION

562kcal
Protein
30.8g
Fat
28.8g
Carbs
54.5g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat tortilla (60g)

3 tbsp raw cashews

110g firm tempeh

1/2 cup sliced red bell pepper

1/2 cup sliced cucumber

1 cup fresh spinach

2 tbsp chopped fresh herbs (parsley & basil)

1 tbsp lemon juice

Salt & pepper to taste

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PREPARATION

  • 1

    In a small blender or food processor, combine cashews, chopped herbs, lemon juice, salt, and pepper. Blend until smooth, adding a splash of water if needed to achieve a spreadable consistency.

  • 2

    Slice the tempeh into thin strips. Season lightly with salt and pepper.

  • 3

    Heat a non-stick skillet over medium heat and lightly sauté the tempeh strips for about 5-7 minutes until they are golden and slightly crispy on the edges.

  • 4

    Lay the whole wheat tortilla on a flat surface. Spread an even layer of the herb-cashew spread over the tortilla.

  • 5

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

  • 6

    Roll the tortilla tightly into a wrap. 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 and satisfying wrap filled with crisp rainbow veggies, savory marinated tempeh, and a smooth herb-cashew spread. The medley of textures and flavors creates a refreshing meal perfect for breakfast, lunch, or dinner.

NUTRITION

562kcal
Protein
30.8g
Fat
28.8g
Carbs
54.5g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat tortilla (60g)

3 tbsp raw cashews

110g firm tempeh

1/2 cup sliced red bell pepper

1/2 cup sliced cucumber

1 cup fresh spinach

2 tbsp chopped fresh herbs (parsley & basil)

1 tbsp lemon juice

Salt & pepper to taste

PREPARATION

  • 1

    In a small blender or food processor, combine cashews, chopped herbs, lemon juice, salt, and pepper. Blend until smooth, adding a splash of water if needed to achieve a spreadable consistency.

  • 2

    Slice the tempeh into thin strips. Season lightly with salt and pepper.

  • 3

    Heat a non-stick skillet over medium heat and lightly sauté the tempeh strips for about 5-7 minutes until they are golden and slightly crispy on the edges.

  • 4

    Lay the whole wheat tortilla on a flat surface. Spread an even layer of the herb-cashew spread over the tortilla.

  • 5

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

  • 6

    Roll the tortilla tightly into a wrap. Slice in half if desired, and serve immediately.