Herb-Roasted Vegetable Whole Wheat Wrap with Creamy Lemon Hummus

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

Herb-Roasted Vegetable Whole Wheat Wrap with Creamy Lemon Hummus

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Whole Wheat Wrap with Creamy Lemon Hummus

Enjoy a vibrant and satisfying wrap bursting with herb-roasted vegetables, a tangy, creamy lemon hummus enriched with Greek yogurt, and a crunchy garnish of roasted chickpeas. This meal delivers balanced macros and robust flavors to power you through any part of the day.

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NUTRITION

570kcal
Protein
31g
Fat
15.5g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat wrap (60g)

1 cup herb-roasted mixed vegetables (150g)

3/4 cup chickpea hummus (180g)

1/3 cup nonfat Greek yogurt (80g)

1/8 cup roasted chickpeas (20g)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss chopped bell peppers, zucchini, and red onion with a drizzle of olive oil, dried herbs (such as thyme and oregano), salt, and pepper. Spread them out on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the vegetables are roasting, prepare the creamy lemon hummus. In a bowl, combine the chickpea hummus with nonfat Greek yogurt and stir in freshly squeezed lemon juice, a pinch of salt, and a dash of garlic powder for extra zing.

  • 3

    If desired, roast a small portion of chickpeas by tossing them with a tiny bit of olive oil, paprika, and salt, then baking at 425°F for about 20 minutes until crispy. Use 1/8 cup as garnish.

  • 4

    Warm the whole wheat wrap briefly in a dry skillet or microwave to make it pliable.

  • 5

    Spread a generous layer of the creamy lemon hummus onto the wrap. Load the wrap with the roasted vegetables, and sprinkle with the roasted chickpeas.

  • 6

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

Herb-Roasted Vegetable Whole Wheat Wrap with Creamy Lemon Hummus

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

Herb-Roasted Vegetable Whole Wheat Wrap with Creamy Lemon Hummus

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Whole Wheat Wrap with Creamy Lemon Hummus

Enjoy a vibrant and satisfying wrap bursting with herb-roasted vegetables, a tangy, creamy lemon hummus enriched with Greek yogurt, and a crunchy garnish of roasted chickpeas. This meal delivers balanced macros and robust flavors to power you through any part of the day.

NUTRITION

570kcal
Protein
31g
Fat
15.5g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat wrap (60g)

1 cup herb-roasted mixed vegetables (150g)

3/4 cup chickpea hummus (180g)

1/3 cup nonfat Greek yogurt (80g)

1/8 cup roasted chickpeas (20g)

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss chopped bell peppers, zucchini, and red onion with a drizzle of olive oil, dried herbs (such as thyme and oregano), salt, and pepper. Spread them out on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the vegetables are roasting, prepare the creamy lemon hummus. In a bowl, combine the chickpea hummus with nonfat Greek yogurt and stir in freshly squeezed lemon juice, a pinch of salt, and a dash of garlic powder for extra zing.

  • 3

    If desired, roast a small portion of chickpeas by tossing them with a tiny bit of olive oil, paprika, and salt, then baking at 425°F for about 20 minutes until crispy. Use 1/8 cup as garnish.

  • 4

    Warm the whole wheat wrap briefly in a dry skillet or microwave to make it pliable.

  • 5

    Spread a generous layer of the creamy lemon hummus onto the wrap. Load the wrap with the roasted vegetables, and sprinkle with the roasted chickpeas.

  • 6

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