cauliflower wraps

This Chili Lime Chickpea Cauliflower Wrap is a simple veggie packed sheet pan meal that comes together quick in the oven. Served dressed in a creamy umami rich chipotle lime sauce. 

Chili Lime Chickpea Cauliflower Wrap

red onion, thinly sliced

garlic, grated

Zest and juice of 1/2 a lime

tbsp red wine vinegar

maple syrup (optional)

cilantro,

Kosher salt

cauliflower,

1, 15 oz can chickpeas, drained and rinsed

garlic powder

tsp coriander

onion powder

dry thyme

Avocado oil

chipotle peppers chipotle peppers in adobo sauce

unsweetened plant-based yogurt

lime

maple syrup (or any sweetener you like)

Water, only if needed

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.

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.

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.

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.

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.

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!

Love the addition of the quick pickled red onions!! I’ll be using that recipe for everything. Thank you for sharing this delicious pita recipe!

Made this for dinner last night and it was so good! It was bursting with so many flavors and perfect for a cozy Saturday night at home.

Amazing! Every element was perfectly complimentary and I even added a bit of siracha to my sauce to give it a bit of heat - added to our staple rotation!!

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