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 bursting with colorful, crunchy veggies paired with savory grilled tofu and hearty chickpeas, all tied together by a smooth herb cashew spread. This dish is a perfect balance of textures and flavors—a nourishing, satisfying option for any meal of the day.

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NUTRITION

581kcal
Protein
31g
Fat
19.2g
Carbs
74g

SERVINGS

1 serving

INGREDIENTS

1 Whole Wheat Tortilla (60g)

120g Extra Firm Tofu

1/2 cup Cooked Chickpeas (82g)

2 tbsp Cashew Nuts (18g)

Mixed Veggies (110g assorted red cabbage, carrot, red bell pepper, cucumber, spinach)

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PREPARATION

  • 1

    Warm the whole wheat tortilla lightly on a dry skillet or in the microwave to make it pliable.

  • 2

    Slice the extra firm tofu into thin strips and pan-sear them with a light spray of oil until lightly golden on both sides.

  • 3

    In a small bowl, blend the cashew nuts with a few fresh herbs (such as parsley, cilantro, and a squeeze of lemon juice) and a splash of water to create a smooth herb cashew spread.

  • 4

    Prepare the mixed veggies by julienning the red cabbage, carrot, red bell pepper, and slicing the cucumber; toss with fresh spinach leaves.

  • 5

    Lay the tortilla flat, spread the herb cashew mixture evenly over it, then layer with the mixed veggies, seared tofu strips, and cooked chickpeas.

  • 6

    Roll the tortilla tightly to form 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 wrap bursting with colorful, crunchy veggies paired with savory grilled tofu and hearty chickpeas, all tied together by a smooth herb cashew spread. This dish is a perfect balance of textures and flavors—a nourishing, satisfying option for any meal of the day.

NUTRITION

581kcal
Protein
31g
Fat
19.2g
Carbs
74g

SERVINGS

1 serving

INGREDIENTS

1 Whole Wheat Tortilla (60g)

120g Extra Firm Tofu

1/2 cup Cooked Chickpeas (82g)

2 tbsp Cashew Nuts (18g)

Mixed Veggies (110g assorted red cabbage, carrot, red bell pepper, cucumber, spinach)

PREPARATION

  • 1

    Warm the whole wheat tortilla lightly on a dry skillet or in the microwave to make it pliable.

  • 2

    Slice the extra firm tofu into thin strips and pan-sear them with a light spray of oil until lightly golden on both sides.

  • 3

    In a small bowl, blend the cashew nuts with a few fresh herbs (such as parsley, cilantro, and a squeeze of lemon juice) and a splash of water to create a smooth herb cashew spread.

  • 4

    Prepare the mixed veggies by julienning the red cabbage, carrot, red bell pepper, and slicing the cucumber; toss with fresh spinach leaves.

  • 5

    Lay the tortilla flat, spread the herb cashew mixture evenly over it, then layer with the mixed veggies, seared tofu strips, and cooked chickpeas.

  • 6

    Roll the tortilla tightly to form a wrap. Slice in half if desired and serve immediately.