Are you in a lunch rut? Or maybe you’re searching for that perfect, easy dinner recipe that won’t have you standing over the stove for hours. Look no further than these Roasted Chickpea and Cauliflower Wraps. Trust me, they’re about to become your new favorite meal.
Why You’ll Love These Wraps
First off, they’re simple to make. Here’s a quick rundown of the steps:
- Preheat and Prep: Start by heating your oven to 400°F (200°C). While it’s warming up, toss your chickpeas and cauliflower with some olive oil and a mix of spices until everything’s nicely coated.
- Roast to Perfection: Spread the chickpeas and cauliflower on a baking sheet and let the oven do its magic for about 25-30 minutes. You’re aiming for a golden, slightly crispy finish.
- Sauce It Up: Once roasted, mix your veggies with Buffalo sauce and tahini for that extra flavor kick.
- Wrap Assembly: Spread mashed avocado on your wraps, add a layer of fresh greens, and then pile on the chickpea and cauliflower mix. A dollop of vegan mayo adds the finishing touch.
- Roll and Enjoy: Wrap it all up tightly, and you’re ready to dive in.
But simple doesn’t mean boring. These wraps pack a punch in the flavor department, thanks to the smoky paprika, the heat from the Buffalo sauce, and the richness of the tahini. And the textures are just as varied: crispy chickpeas and cauliflower, creamy avocado, and the soft wrap holding it all together.
Meal Prep Friendly
Another plus? These wraps are meal prep gold. Roast a big batch of the chickpea and cauliflower mix at the start of the week, and you can have wraps ready in no time. They’re also customizable; switch up the sauce or the greens depending on what you have on hand or what you’re in the mood for.
Healthy and Satisfying
Not only are these wraps easy and delicious, but they’re also good for you. Chickpeas and cauliflower are full of fiber and nutrients, while avocado brings healthy fats to the table. And because you’re making them yourself, you can control the amount of oil and seasoning, making these wraps as healthy as you want them to be.
Perfect Anytime
Whether it’s a quick lunch, a lazy dinner, or even a casual dinner party with friends, these roasted chickpea and cauliflower wraps are versatile enough to fit the bill. They’re a hit with both adults and kids, and they’re easily adapted for various dietary needs.
So, next time you’re wondering what to make for a meal, give these wraps a try. They just might become your new staple, proving that simple ingredients can come together to make something deliciously satisfying.
Roasted Chickpea and Cauliflower Wraps
Equipment
- Oven
- Large bowl
- Baking sheet
- parchment paper
- Mixing bowl
Ingredients
- 1 can Chickpeas 15 oz/ 425 g , drained and rinsed
- 1 1.5 lbs head cauliflower cut into small florets, about 680 g
- 2-3 tablespoons olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup Buffalo sauce about 60 ml, alternatively Sriracha, or BBQ sauce)
- 2 tablespoons tahini
- Your favorite salad greens
- 1 avocado mashed, about 200 g
- Juice of 1/2 lemon
- vegan mayo
- 4 wraps or tortillas large
Instructions
Preheat Oven & Prepare Vegetables:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chickpeas and cauliflower florets with olive oil and your chosen seasonings until well coated.
Roast Chickpeas & Cauliflower:
- Spread the chickpeas and cauliflower in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes or until golden and slightly crispy, stirring halfway through for even cooking.
Mix with Sauce:
- Once roasted, transfer the chickpeas and cauliflower back to the large bowl.
- Add the Buffalo sauce and tahini to the bowl. Stir until evenly coated.
Prepare the Wrap Fillings:
- In a separate bowl, mash the avocado and mix it Lemon juice.
- Prepare your favourite salad greens.
Assemble the Wraps:
- Lay out your wraps or tortillas on a flat surface.
- Spread a layer of the mashed avocado onto each wrap.
- Add a generous amount of the salad greens.
- Top with the roasted chickpeas and cauliflower mixture and mayo.
- Drizzle a little more sauce or tahini over the top for extra flavour, if desired.
Wrap and Serve:
- Fold in the sides of the wrap, then roll it up tightly.
Notes
The chickpeas and cauliflower can be roasted ahead of time for quick assembly during meal times.
For a gluten-free option, use gluten-free wraps or tortillas.