Name: Chickpea and Veggie Protein Wraps
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Canned chickpeas; 0.5 cup Plain non-fat Greek yogurt; 1 medium Whole wheat tortilla; 2 tbsp Hemp seeds; 1 tbsp Pumpkin seeds; 2 tbsp Nutritional yeast; 1 cup Fresh spinach; 1 tbsp Lemon juice; 0.5 tsp Garlic powder; 0.5 tsp Ground cumin; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Chickpea and Veggie Protein Wraps

Smashed chickpeas and crisp vegetables folded into a warm tortilla with a creamy, protein-packed yogurt herb sauce for a satisfyingly crunchy texture.

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NUTRITION

Protein

52.4g

Fat

21.4g

Carbs

79.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Canned chickpeas

0.5 cup Plain non-fat Greek yogurt

1 medium Whole wheat tortilla

2 tbsp Hemp seeds

1 tbsp Pumpkin seeds

2 tbsp Nutritional yeast

1 cup Fresh spinach

1 tbsp Lemon juice

0.5 tsp Garlic powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Drain and rinse the canned chickpeas thoroughly under cold running water.
2
Place the chickpeas in a medium mixing bowl and use a fork to roughly smash them until most are broken but some texture remains.
3
Stir in the Greek yogurt, hemp seeds, nutritional yeast, lemon juice, garlic powder, ground cumin, sea salt, and black pepper until the mixture is creamy and well combined.
4
Warm the whole wheat tortilla in a dry skillet over medium heat for about 30 seconds per side until soft and pliable.
5
Layer the fresh spinach in the center of the warmed tortilla, leaving room at the edges for folding.
6
Spoon the smashed chickpea protein mixture over the spinach and sprinkle with pumpkin seeds for added crunch.
7
Fold the sides of the tortilla inward and roll tightly from the bottom to secure the filling into a wrap.