Step 1

Preheat the oven to 425F. As the oven warms up, prep the onions. Add the onions to a bowl with garlic, lime zest and juice, red wine vinegar, maple syrup, cilantro and a pinch of salt. Toss together to coat then place in the fridge while prepping everything else.

Step 2

Add the chickpeas to a clean kitchen towel, then pat dry. Transfer the chickpeas to a baking tray with 1 tbsp of oil and a pinch of salt. Toss to coat, then spread them out into a single layer and place on the top rack to bake for 20 minutes. Allow the pan to cool for 5-10 minutes then add 1 tsp garlic powder and 1/2 coriander. Toss to coat and return to the oven for 10 minutes or until mostly crispy.

Step 3

To a separate tray add the cauliflower along with the remaining seasonings, a generous pinch of salt and 1-2 tbsp of oil. Toss to evenly coat then spread the cauliflower out on the tray, placing the florets cut side down on the tray. Bake in the oven for 20 minutes, give them a toss then return to bake for 10-15 minutes until browned around the edges.

Step 4

For the sauce, place all the sauce ingredients in a small blender cup with a generous pinch of salt and blend to combine. Alternatively, you can mince the peppers very fine and add to a bowl with the remaining ingredients and whisk together until smooth. If the sauce is too thick, stir in 1-2 tbsp of water to adjust consistency to your liking.

Step 5

Once everything is done roasting, transfer the chickpeas to the tray of cauliflower. Drizzle with a few spoons of the chipotle sauce then toss together with some tongs to coat.

Step 6

To assemble a wrap, warm your pita according to package instructions then spread 1-2 spoons of the chipotle sauce on top. Top with some lettuce, the chickpea mixture and some of the pickled onions. Wrap then enjoy!