Name: Mediterranean Chickpea & Veggie Wraps
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup canned chickpeas; 1 cup non-fat Greek yogurt; 1 tbsp hemp hearts; 0.5 oz feta cheese; 0.5 large gluten-free tortilla; 0.25 cup cucumber; 0.25 cup cherry tomatoes; 1 cup fresh baby spinach; 0.5 tsp olive oil; 1 tsp dried oregano; 1 clove garlic; 1 tbsp lemon juice; 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

Mediterranean Chickpea & Veggie Wraps

Sautéed chickpeas and crisp vegetables are folded into a warm gluten-free tortilla with a creamy, protein-packed tzatziki sauce for a refreshing and satisfying crunch.

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NUTRITION

Protein

35.5g

Fat

12.6g

Carbs

40.6g

SERVINGS

1 serving

INGREDIENTS

0.25 cup canned chickpeas

1 cup non-fat Greek yogurt

1 tbsp hemp hearts

0.5 oz feta cheese

0.5 large gluten-free tortilla

0.25 cup cucumber

0.25 cup cherry tomatoes

1 cup fresh baby spinach

0.5 tsp olive oil

1 tsp dried oregano

1 clove garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
In a small bowl, whisk together the Greek yogurt, minced garlic, lemon juice, and a pinch of sea salt to create the high-protein tzatziki sauce.
2
Heat olive oil in a skillet over medium heat and add the rinsed chickpeas, oregano, salt, and pepper, sautéing for 5 minutes until slightly golden.
3
Warm the gluten-free tortilla in a dry pan for 30 seconds per side until soft and pliable.
4
Layer the fresh baby spinach in the center of the tortilla, followed by the sautéed chickpeas, diced cucumber, and cherry tomatoes.
5
Sprinkle the hemp hearts and crumbled feta cheese evenly over the vegetable filling.
6
Drizzle the yogurt sauce generously over the ingredients before rolling the tortilla tightly and slicing in half to serve.