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

This vibrant wrap features a medley of crisp, fresh vegetables paired with hearty grilled tofu and edamame for an extra protein boost, all adorned with a creamy, herb-infused cashew spread. The combination of textures and flavors—from the crunch of red bell pepper and shredded carrots to the smooth, tangy spread—creates a balanced and delicious meal perfect for any time of day.

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NUTRITION

575kcal
Protein
34.2g
Fat
27g
Carbs
57.3g

SERVINGS

1 serving

INGREDIENTS

1 Whole Wheat Tortilla (50g)

6 oz Extra Firm Tofu (170g)

1/2 cup Shelled Edamame (75g)

1/2 Red Bell Pepper

1 small Carrot

1/4 cup shredded Purple Cabbage

1/2 cup Fresh Spinach

1 oz Cashews (28g)

1 clove Garlic

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

Salt and Pepper to taste

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PREPARATION

  • 1

    Press and drain the extra firm tofu for at least 15 minutes, then cut into strips or cubes. Season lightly with salt and pepper and grill or sauté in a non-stick pan until lightly golden on all sides.

  • 2

    While the tofu is cooking, prepare the herb cashew spread by adding cashews, garlic, lemon juice, fresh parsley, a pinch of salt and pepper into a blender. Blend until smooth, adding a little water if necessary to achieve a creamy consistency.

  • 3

    Prepare the vegetables: slice the red bell pepper into thin strips, julienne the carrot, shred the purple cabbage, and roughly chop the fresh spinach.

  • 4

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

  • 5

    Assemble the wrap by spreading a thin layer of the herb cashew spread down the center of the tortilla. Layer the grilled tofu, edamame, and mixed vegetables on top.

  • 6

    Roll up the tortilla tightly, tucking in the sides as you go. Cut the wrap in half if desired.

  • 7

    Serve immediately and enjoy your crunchy, protein-packed rainbow veggie wrap.

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

This vibrant wrap features a medley of crisp, fresh vegetables paired with hearty grilled tofu and edamame for an extra protein boost, all adorned with a creamy, herb-infused cashew spread. The combination of textures and flavors—from the crunch of red bell pepper and shredded carrots to the smooth, tangy spread—creates a balanced and delicious meal perfect for any time of day.

NUTRITION

575kcal
Protein
34.2g
Fat
27g
Carbs
57.3g

SERVINGS

1 serving

INGREDIENTS

1 Whole Wheat Tortilla (50g)

6 oz Extra Firm Tofu (170g)

1/2 cup Shelled Edamame (75g)

1/2 Red Bell Pepper

1 small Carrot

1/4 cup shredded Purple Cabbage

1/2 cup Fresh Spinach

1 oz Cashews (28g)

1 clove Garlic

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

Salt and Pepper to taste

PREPARATION

  • 1

    Press and drain the extra firm tofu for at least 15 minutes, then cut into strips or cubes. Season lightly with salt and pepper and grill or sauté in a non-stick pan until lightly golden on all sides.

  • 2

    While the tofu is cooking, prepare the herb cashew spread by adding cashews, garlic, lemon juice, fresh parsley, a pinch of salt and pepper into a blender. Blend until smooth, adding a little water if necessary to achieve a creamy consistency.

  • 3

    Prepare the vegetables: slice the red bell pepper into thin strips, julienne the carrot, shred the purple cabbage, and roughly chop the fresh spinach.

  • 4

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

  • 5

    Assemble the wrap by spreading a thin layer of the herb cashew spread down the center of the tortilla. Layer the grilled tofu, edamame, and mixed vegetables on top.

  • 6

    Roll up the tortilla tightly, tucking in the sides as you go. Cut the wrap in half if desired.

  • 7

    Serve immediately and enjoy your crunchy, protein-packed rainbow veggie wrap.