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Chili Lime Chickpea Cauliflower Wrap

  • Author: Norah
  • Total Time: 50 minutes
  • Yield: 3–4 wraps 1x
  • Diet: Gluten Free

Description

A vibrant and satisfying wrap featuring roasted cauliflower and crispy chickpeas, complemented by quick-pickled red onions and a smoky chipotle yogurt sauce. This plant-based dish is perfect for a nutritious lunch or dinner.

Ingredients

Scale

Quick Pickled Onions:

  • ½ medium red onion, thinly sliced

  • 1 clove garlic, grated

  • Zest and juice of ½ lime

  • 1 tbsp red wine vinegar

  • 1 tsp maple syrup (optional)

  • ¼ cup fresh cilantro, minced

  • Kosher salt, to taste

Roasted Cauliflower and Chickpeas:

  • 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 dried thyme

  • Avocado oil, for roasting

Chipotle Yogurt Sauce:

  • 1–2 chipotle peppers in adobo sauce

  • ½ cup unsweetened plant-based yogurt

  • 2 tbsp vegan mayo (or more yogurt)

  • Juice and zest of ½ lime

  • 2 tsp maple syrup (or preferred sweetener)

  • 1 clove garlic, grated

  • ¼ cup fresh cilantro, minced

  • Water, as needed to adjust consistency

For Assembly:

  • 3–4 whole wheat pitas or wraps

  • Lettuce leaves

Instructions

  1. Preheat Oven: Set your oven to 425°F (220°C).

  2. Prepare Pickled Onions: In a bowl, combine sliced red onion, grated garlic, lime zest and juice, red wine vinegar, maple syrup (if using), minced cilantro, and a pinch of salt. Toss to coat and refrigerate while preparing the other components.

  3. Roast Chickpeas: Pat chickpeas dry with a towel. Toss them with 1 tbsp avocado oil and a pinch of salt. Spread on a baking sheet and roast for 20 minutes. After cooling slightly, toss with 1 tsp garlic powder and ½ tsp ground coriander. Return to the oven for an additional 10 minutes until crispy.

  4. Roast Cauliflower: On a separate baking sheet, toss cauliflower florets with 1–2 tbsp avocado oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, and a pinch of salt. Roast for 20 minutes, then toss and continue roasting for 10–15 minutes until browned.

  5. Prepare Chipotle Yogurt Sauce: In a blender, combine chipotle peppers, plant-based yogurt, vegan mayo, lime juice and zest, maple syrup, grated garlic, minced cilantro, and a pinch of salt. Blend until smooth, adding water to reach desired consistency.

  6. Assemble Wraps: Warm the pitas or wraps. Spread a layer of chipotle yogurt sauce on each, add lettuce leaves, then top with roasted cauliflower, crispy chickpeas, and pickled onions. Wrap and serve immediately.

Notes

Vegan Option: Ensure all ingredients, including the mayo and yogurt, are plant-based.Vegan Option: Ensure all ingredients, including the mayo and yogurt, are plant-based.

Storage: Store leftovers separately in airtight containers in the refrigerator for up to 3 days. Reheat components as needed before assembling wraps.

Spice Level: Adjust the number of chipotle peppers in the sauce to control the heat.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Roasting
  • Cuisine: Mediterranean

Keywords: Chili lime, chickpea, cauliflower, wrap, vegan, gluten-free, Mediterranean, chipotle yogurt sauce, pickled onions, healthy lunch

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Find it online: https://eazydishes.com/dinners/chili-lime-chickpea-cauliflower-wrap/