Spicy Italian Plant-Based Sausage and Roasted Vegetable Protein Wrap

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

Spicy Italian Plant-Based Sausage and Roasted Vegetable Protein Wrap

YOUR SOLIN GENERATED RECIPE

Spicy Italian Plant-Based Sausage and Roasted Vegetable Protein Wrap

Savor a bold, hearty wrap featuring a spicy Italian plant-based sausage, complemented by a medley of roasted red bell pepper, zucchini, and red onion, paired with protein-packed chickpeas and wrapped in a whole wheat tortilla. This vibrant dish offers layers of flavor and texture, perfect for a satisfying meal.

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NUTRITION

584kcal
Protein
32.3g
Fat
17g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

1 link Italian Plant-Based Sausage (90g)

1/2 cup chopped red bell pepper (75g)

1/2 cup sliced zucchini (65g)

1/4 cup chopped red onion (40g)

1 whole wheat wrap (60g)

1/2 cup cooked chickpeas (82g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the red bell pepper, zucchini, and red onion. Toss the vegetables lightly with a drizzle of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast them in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, heat the Italian plant-based sausage in a skillet over medium heat until browned on all sides.

  • 5

    Warm the whole wheat wrap in a separate pan or microwave for a few seconds to make it pliable.

  • 6

    Layer the wrap with the warmed sausage, roasted vegetables, and sprinkle the cooked chickpeas evenly on top.

  • 7

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

Spicy Italian Plant-Based Sausage and Roasted Vegetable Protein Wrap

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

Spicy Italian Plant-Based Sausage and Roasted Vegetable Protein Wrap

YOUR SOLIN GENERATED RECIPE

Spicy Italian Plant-Based Sausage and Roasted Vegetable Protein Wrap

Savor a bold, hearty wrap featuring a spicy Italian plant-based sausage, complemented by a medley of roasted red bell pepper, zucchini, and red onion, paired with protein-packed chickpeas and wrapped in a whole wheat tortilla. This vibrant dish offers layers of flavor and texture, perfect for a satisfying meal.

NUTRITION

584kcal
Protein
32.3g
Fat
17g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

1 link Italian Plant-Based Sausage (90g)

1/2 cup chopped red bell pepper (75g)

1/2 cup sliced zucchini (65g)

1/4 cup chopped red onion (40g)

1 whole wheat wrap (60g)

1/2 cup cooked chickpeas (82g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the red bell pepper, zucchini, and red onion. Toss the vegetables lightly with a drizzle of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast them in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, heat the Italian plant-based sausage in a skillet over medium heat until browned on all sides.

  • 5

    Warm the whole wheat wrap in a separate pan or microwave for a few seconds to make it pliable.

  • 6

    Layer the wrap with the warmed sausage, roasted vegetables, and sprinkle the cooked chickpeas evenly on top.

  • 7

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