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–+ servings

Chili Lime Chickpea Cauliflower Wrap

This vibrant wrap bursts with flavor, packed with protein and veggies, making it a healthy and satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 1/2 medium red onion Thinly sliced
  • 1 clove garlic Grated
  • 1/2 lime zest and juice For bright flavor
  • 1 tbsp apple cider vinegar Adds acidity
  • 1 tsp maple syrup Optional sweetness
  • 1/4 cup cilantro Minced for freshness
  • Kosher salt To taste
  • 1 small head cauliflower Cut into 1-inch pieces
  • 1 can (15 oz) chickpeas Drained and rinsed
  • 2 tsp garlic powder For depth of flavor
  • 1 tsp ground coriander Adds warmth
  • 1 tsp onion powder Enhances savory taste
  • 1 tsp dry thyme For an earthy note
  • Avocado oil For roasting the veggies
  • 1-2 chipotle peppers in adobo sauce For heat and smokiness
  • 1/2 cup unsweetened plant-based yogurt Creamy base for sauce
  • 2 tbsp vegan mayo Or substitute with more yogurt
  • 1/2 lime juice and zest Brightens up the sauce
  • 2 tsp maple syrup Or any sweetener to balance flavors
  • 1 clove garlic Grated for extra flavor in the sauce
  • 1/4 cup cilantro Minced to finish the sauce
  • Water Only if needed to adjust sauce consistency

Method
 

  1. Preheat the oven to 425F. In a bowl, combine thinly sliced red onion with grated garlic, lime zest, lime juice, apple cider vinegar, maple syrup (if using), minced cilantro, and a pinch of kosher salt.
  2. Pat dry the drained chickpeas and transfer them to a baking tray drizzled with avocado oil and seasoned with salt. Toss to coat evenly and arrange in a single layer. Bake for about 20 minutes until crispy.
  3. In another baking tray, combine cauliflower florets with garlic powder, ground coriander, onion powder, dry thyme, avocado oil, and salt. Toss to coat and spread cut-side down before roasting in the oven alongside chickpeas.
  4. Blend chipotle peppers, plant-based yogurt, vegan mayo (if using), lime juice and zest, and grated garlic until smooth. Adjust thickness with water if necessary.
  5. Mix roasted chickpeas and cauliflower together in one tray, drizzle with chipotle sauce, and toss gently until well combined.
  6. Warm pita according to package instructions, spread chipotle sauce on top, add fresh lettuce, chickpea-cauliflower mixture, and pickled onions if desired before wrapping tightly.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gSodium: 200mgFiber: 2gSugar: 15g

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