Crunchy Garden Veggie Wrap

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

Crunchy Garden Veggie Wrap

YOUR SOLIN GENERATED RECIPE

Crunchy Garden Veggie Wrap

A vibrant wrap packed with crunchy veggies and protein-rich tempeh, accented by creamy hummus and hearty black beans. This meal offers an exciting mix of textures and flavors that are both satisfying and nourishing.

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NUTRITION

558kcal
Protein
34.2g
Fat
19.8g
Carbs
66.8g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat wrap (60g)

120g tempeh, cooked

1/2 cup black beans (130g)

2 tablespoons hummus (30g)

1/2 medium red bell pepper

1/4 cup shredded carrots

1 cup romaine lettuce

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PREPARATION

  • 1

    Press the tempeh to remove excess moisture and slice it into thin strips. Marinate with your favorite spices such as smoked paprika, garlic powder, and a splash of soy sauce if desired.

  • 2

    Heat a non-stick pan over medium heat and sauté the tempeh strips until they become lightly browned and crispy on the edges, about 5-7 minutes.

  • 3

    While the tempeh cooks, rinse the black beans thoroughly and prepare the vegetables: thinly slice the red bell pepper, shred the carrots, and tear the romaine lettuce into bite-sized pieces.

  • 4

    Warm the whole wheat wrap on a dry skillet for about 30 seconds on each side to make it pliable.

  • 5

    Spread the hummus evenly over the wrap. Layer the cooked tempeh, black beans, red bell pepper, shredded carrots, and romaine lettuce on top.

  • 6

    Roll the wrap tightly, slicing it in half if desired, and serve immediately for a fresh and crunchy meal.

Crunchy Garden Veggie Wrap

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

Crunchy Garden Veggie Wrap

YOUR SOLIN GENERATED RECIPE

Crunchy Garden Veggie Wrap

A vibrant wrap packed with crunchy veggies and protein-rich tempeh, accented by creamy hummus and hearty black beans. This meal offers an exciting mix of textures and flavors that are both satisfying and nourishing.

NUTRITION

558kcal
Protein
34.2g
Fat
19.8g
Carbs
66.8g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat wrap (60g)

120g tempeh, cooked

1/2 cup black beans (130g)

2 tablespoons hummus (30g)

1/2 medium red bell pepper

1/4 cup shredded carrots

1 cup romaine lettuce

PREPARATION

  • 1

    Press the tempeh to remove excess moisture and slice it into thin strips. Marinate with your favorite spices such as smoked paprika, garlic powder, and a splash of soy sauce if desired.

  • 2

    Heat a non-stick pan over medium heat and sauté the tempeh strips until they become lightly browned and crispy on the edges, about 5-7 minutes.

  • 3

    While the tempeh cooks, rinse the black beans thoroughly and prepare the vegetables: thinly slice the red bell pepper, shred the carrots, and tear the romaine lettuce into bite-sized pieces.

  • 4

    Warm the whole wheat wrap on a dry skillet for about 30 seconds on each side to make it pliable.

  • 5

    Spread the hummus evenly over the wrap. Layer the cooked tempeh, black beans, red bell pepper, shredded carrots, and romaine lettuce on top.

  • 6

    Roll the wrap tightly, slicing it in half if desired, and serve immediately for a fresh and crunchy meal.