Ingredients
Scale
- 1 large head of cauliflower
- 2 tablespoons olive oil
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, chopped
- Juice of 2 limes
- 1 ripe avocado
- 1/4 cup plain Greek yogurt (or vegan alternative)
- Juice of 1/2 lime
- 2 tablespoons water (or more, to desired consistency)
- 1/4 teaspoon salt
- 4 large tortillas or wraps
Instructions
- Preheat your oven to 425°F (220°C).
- Chop the cauliflower into florets and toss with olive oil, chili powder, cumin, garlic powder, salt, and black pepper in a mixing bowl. Spread on a baking sheet and roast for about 25 minutes until golden brown.
- In another bowl, mix rinsed chickpeas with red onion, cilantro, lime juice, olive oil, chili sauce, additional spices, and salt. Let sit while the cauliflower roasts.
- Blend avocado with Greek yogurt, lime juice, water, and salt until smooth to make the crema.
- Assemble wraps by spreading avocado crema on tortillas; layer with roasted cauliflower and chickpea filling. Add any optional toppings before wrapping tightly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 wrap (approximately 250g)
- Calories: 390
- Sugar: 6g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg