About the Recipe
Nutritional Profile
Calories: 443
Macros: Fats 18.2 g
| Carbs 43.6 g
| Protein 33.8 g
If not this, then that...
⬇️ 🥑 To decrease fat, omit goat cheese.
⬇️ 🥩 To decrease protein, omit tempeh and double the amount of veggies.
⬇️ 🥖 To lower carbs, serve without side of Brussels sprouts & kale.
Ingredients
For the wrap:
120g plain hummus
217g organic 3-grain tempeh, sliced horizontally
4 full-size Flax, Oat Bran & Whole Wheat Lavish Bread
61g crumbled goat cheese
73g sliced Roma tomato
40g sliced red onion
63g sliced cucumber
21g chopped green onion
175g sliced orange & green peppers
Spices: garlic & black pepper, garlic herb blend, dill, coriander, and ground onion
For Brussels sprouts & kale side:
393g Brussels sprouts, halved
77g organic green kale
Preparation
Spray one pan with olive oil and cook tempeh on med heat for 10 mins.
In another pan, sprayed with olive oil, cook sprouts and kale on low-med heat for 30 mins. Cover with garlic & black pepper and ground onion spices.
Spray a third pan with olive oil and cook peppers and green onion until soft (~15 mins). Sprinkle moderately with all spices.
While veggies cook, spread 30g of hummus on one full-sized flatbread.
Layer 1/4 of tempeh slices in middle, then add layer of peppers & onion (43g).
Follow with layers of cucumber (~15g), red onion (~10g), and tomato (~18g). Top with goat cheese (~15g).
Fold long sides of flatbread inward, over veggies, then make a triangle on one end. Tuck and roll.
Press on panini maker or toast on a grill pan for ~8 mins per side.
Repeat steps 1-8 for each wrap.
Place each wrap in container with 1/4 serving of sautéed sprouts & kale. Enjoy!