Cooked - Chili Lime Chickpea Cauliflower Wrap

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chili Lime Chickpea Cauliflower Wrap

1.0

½ medium red onion, thinly sliced

1 clove garlic, grated

Zest and juice of ½ a lime

1 tbsp red wine vinegar

1 tsp maple syrup (optional)

¼ cup cilantro, minced

Kosher salt

1 small head cauliflower, cut into 1 inch pieces

1, 15 oz can chickpeas, drained and rinsed

2 tsp garlic powder

1 tsp ground coriander

1 tsp onion powder

1 tsp dry thyme

Avocado oil for roasting

1-2 chipotle peppers from a can with adobo sauce

½ cup unsweetened plant-based yogurt

2 tbsp vegan mayo (or more yogurt)

Juice and zest of ½ a lime

2 tsp maple syrup (or any sweetener you like)

1 clove garlic, grated

¼ cup cilantro, minced

Water, only if needed

3-4 whole grain pitas

Lettuce

Make the quick pickled onions by combining the sliced red onion, grated garlic, lime zest and juice, red wine vinegar, maple syrup (if using), cilantro and a pinch of salt. Let sit for at least 15 minutes.
Preheat oven to 400°F. Toss the cauliflower florets and chickpeas with the garlic powder, coriander, onion powder, thyme and a drizzle of avocado oil. Roast for 20-25 minutes, until cauliflower is tender and chickpeas are crispy.
Make the chipotle yogurt sauce by blending the chipotle peppers, plant-based yogurt, vegan mayo, lime juice and zest, maple syrup, grated garlic and cilantro. Add water as needed to reach desired consistency.
To assemble, spread the chipotle yogurt sauce on the pitas, top with the roasted cauliflower and chickpeas, quick pickled onions and lettuce.

Course🍽️Main Course

Diets🌱Vegan...

Category🌯Wrap

Cuisine🇲🇽Mexican

Occasions📆Everyday🥪Lunch

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 56 weeks ago

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