Description
Experience the vibrant flavors of the Chili Lime Chickpea Cauliflower Wrap, a refreshing and nutritious dish perfect for any occasion! This wrap combines roasted chickpeas and cauliflower with a zesty chipotle yogurt sauce, creating a delightful mix of textures and tastes. Ideal for lunch, dinner, or as party appetizers, this recipe caters to both novice cooks and culinary enthusiasts. Packed with protein from chickpeas and vitamins from fresh vegetables, these wraps are not only filling but also nourishing. Perfectly customizable to fit your preferences, they are sure to become a favorite in your meal rotation!
Ingredients
Scale
- 1/2 medium red onion, thinly sliced
- 1 clove garlic, grated
- Zest and juice of 1/2 a lime
- 1 tbsp apple vinegar
- 1 tsp maple syrup (optional)
- 1/4 cup cilantro, finely chopped
- Pinch of kosher salt
- 1 small head cauliflower, cut into 1-inch florets
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp onion powder
- 1 tsp dried thyme
- Avocado oil for roasting
- Salt to taste
- 1–2 chipotle peppers in adobo sauce
- 1/2 cup unsweetened plant-based yogurt
- 2 tbsp vegan mayo (or more yogurt)
- Juice and zest of 1/2 a lime
- 2 tsp maple syrup
- 1 clove garlic, grated
- 1/4 cup cilantro, finely chopped
- 1–2 tbsp water (optional, for thinning)
- 3–4 soft pitas or flatbreads
- Shredded lettuce or leafy greens
Instructions
- Make the Quick Pickled Onions: In a small bowl, combine red onion slices with grated garlic, lime juice and zest, vinegar, maple syrup, cilantro, and a pinch of salt. Stir well and let marinate in the fridge while everything else cooks.
- Roast the Chickpeas: Preheat oven to 425°F (220°C). Spread rinsed and dried chickpeas on a parchment-lined tray. Drizzle with oil, season lightly with salt, and roast for 20 minutes. Remove, let cool slightly, then toss with 1 tsp garlic powder and 1/2 tsp coriander. Roast 10 more minutes until crispy and golden.
- Roast the Cauliflower: Meanwhile, toss cauliflower florets with remaining spices (garlic powder, coriander, onion powder, thyme), a pinch of salt, and avocado oil. Arrange cut side down on a separate tray for optimal browning. Roast for 30–35 minutes until golden at the edges and tender inside.
- Blend the Chipotle Yogurt Sauce: In a blender or bowl, combine yogurt, mayo, chipotle peppers, lime juice and zest, maple syrup, garlic, cilantro, and a pinch of salt. Blend until creamy. Add water 1 tablespoon at a time to reach your preferred consistency.
- Combine Chickpeas and Cauliflower: Once roasted, toss the chickpeas and cauliflower together in a bowl. Add a few spoonfuls of chipotle yogurt sauce and stir gently until coated.
- Assemble the Wraps: Warm your pitas slightly. Spread chipotle sauce over each pita or flatbread; then layer on lettuce followed by the chickpea-cauliflower mix along with pickled onions. Roll it up as desired!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg