Edamame Wraps
Sweet Potato Fries with Sea Salt
Ingredients
- 2¼ cups frozen shelled edamame
- ½ cup dairy-free Greek yogurt
- 2 Tbsp fresh lemon juice
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 6 vegan flatbread wraps
- 1 (5-oz) pkg baby arugula
- 1 pint grape tomatoes, halved
- 1 English cucumber, thinly sliced
Instructions
- Cook edamame in boiling water 3 minutes; drain and rinse with cold water to cool.
- Process edamame, yogurt, lemon juice, oil, garlic, salt, and pepper in a food processor until smooth, scraping sides as needed.
- Spread edamame mixture onto wraps. Top with arugula, tomatoes, and cucumber; roll up.
Side Dish Ingredients
- 1 (20-oz) pkg frozen sweet potato fries with sea salt
Side Dish Instructions
- Bake fries according to package directions. Serve with wraps.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
251
|
158
|
409
|
| Fat (g) | 10 | 6 | 16 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 19 | 1 | 20 |
| Carb (g) | 27 | 27 | 54 |
| Fiber (g) | 8 | 3 | 11 |
| Sodium (mg) | 576 | 158 | 734 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
