Fresh Garden Veggie Wrap with Creamy Hummus

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

Fresh Garden Veggie Wrap with Creamy Hummus

YOUR SOLIN GENERATED RECIPE

Fresh Garden Veggie Wrap with Creamy Hummus

Enjoy a vibrant and nutritious wrap featuring a soft whole wheat tortilla layered with smooth, creamy hummus, hearty grilled tempeh, and a crisp medley of fresh garden vegetables. Each bite is a celebration of flavor and texture, from the tangy-sweet red bell pepper and crunchy cucumber to the refreshing baby spinach and shredded carrots.

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NUTRITION

510kcal
Protein
35.9g
Fat
23.8g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

1 Whole Wheat Tortilla (60g)

3 Tbsp Creamy Hummus (45g)

5 oz Tempeh (142g)

1 cup Baby Spinach (30g)

1/2 Medium Red Bell Pepper (75g)

1/4 Medium Cucumber (50g)

1/4 cup Shredded Carrots (25g)

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat. Slice the tempeh into thin strips and add them to the skillet. Sauté for about 5-7 minutes until lightly browned and heated through.

  • 2

    Lay the whole wheat tortilla flat on a clean surface. Spread the creamy hummus evenly over the surface of the tortilla.

  • 3

    Layer the sautéed tempeh down the center of the tortilla. Top with a generous handful of baby spinach.

  • 4

    Add the sliced red bell pepper, cucumber slices, and shredded carrots evenly on top of the spinach.

  • 5

    Fold in the sides of the tortilla and roll tightly from the bottom to form a wrap. Slice in half if desired.

  • 6

    Serve immediately and enjoy the fresh, delicious blend of flavors and textures.

Fresh Garden Veggie Wrap with Creamy Hummus

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

Fresh Garden Veggie Wrap with Creamy Hummus

YOUR SOLIN GENERATED RECIPE

Fresh Garden Veggie Wrap with Creamy Hummus

Enjoy a vibrant and nutritious wrap featuring a soft whole wheat tortilla layered with smooth, creamy hummus, hearty grilled tempeh, and a crisp medley of fresh garden vegetables. Each bite is a celebration of flavor and texture, from the tangy-sweet red bell pepper and crunchy cucumber to the refreshing baby spinach and shredded carrots.

NUTRITION

510kcal
Protein
35.9g
Fat
23.8g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

1 Whole Wheat Tortilla (60g)

3 Tbsp Creamy Hummus (45g)

5 oz Tempeh (142g)

1 cup Baby Spinach (30g)

1/2 Medium Red Bell Pepper (75g)

1/4 Medium Cucumber (50g)

1/4 cup Shredded Carrots (25g)

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat. Slice the tempeh into thin strips and add them to the skillet. Sauté for about 5-7 minutes until lightly browned and heated through.

  • 2

    Lay the whole wheat tortilla flat on a clean surface. Spread the creamy hummus evenly over the surface of the tortilla.

  • 3

    Layer the sautéed tempeh down the center of the tortilla. Top with a generous handful of baby spinach.

  • 4

    Add the sliced red bell pepper, cucumber slices, and shredded carrots evenly on top of the spinach.

  • 5

    Fold in the sides of the tortilla and roll tightly from the bottom to form a wrap. Slice in half if desired.

  • 6

    Serve immediately and enjoy the fresh, delicious blend of flavors and textures.