Roasted Chickpea and Cauliflower Wraps
This vegan roasted chickpea and cauliflower wrap recipe offers a delicious and healthy meal option, perfect for lunch or dinner. Combining the savory flavors of roasted vegetables coated in Buffalo sauce with the freshness of salad greens and creamy avocado, wrapped in a soft tortilla, it's a fulfilling dish that's both easy to make and packed with nutrients. Ideal for meal prep or a quick weeknight dinner, this recipe caters to anyone looking to enjoy a plant-based delight.
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
This recipe is versatile; feel free to substitute the Buffalo sauce with Sriracha or BBQ sauce based on your preference.
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.
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.
Nutrition
Calories: 450kcal