Chili Lime Chickpea Cauliflower Wrap
Ingredients
Quick pickled onions
- 1/2 medium red onion, thinly sliced
- 1 clove garlic, grated
- Zest and juice of 1/2 a lime
- 1 tbsp red wine vinegar
- 1 tsp maple syrup (optional)
- 1/4 cup cilantro, minced
- Kosher salt
Roasted cauliflower and chickpeas
- 1 small head cauliflower, cut into 1 inch pieces
- 1, 15 oz can chickpeas, drained and rinsed
- 2 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp onion powder
- 1 tsp dry thyme
- Avocado oil for roasting
Chipotle yogurt sauce
- 1-2 chipotle peppers from a can with adobo sauce
- 1/2 cup unsweetened plant-based yogurt
- 2 tbsp vegan mayo (or more yogurt)
- Juice and zest of 1/2 a lime
- 2 tsp maple syrup (or any sweetener you like)
- 1 clove garlic, grated
- 1/4 cup cilantro, minced
- Water, only if needed
Assembly components
- 3-4 whole grain pitas
- Lettuce
Preparation
Prepare the quick pickled onions by combining all ingredients in a bowl and letting them sit for at least 30 minutes to pickle.
Roast the cauliflower and chickpeas: preheat oven to 425°F, toss the cauliflower and chickpeas with avocado oil and spices, then roast on a baking sheet for 20-25 minutes until golden and tender.
Make the chipotle yogurt sauce by blending or mixing all ingredients together until smooth, adding water if needed to reach desired consistency.
Assemble the wraps: warm the pitas if desired, add lettuce, top with roasted cauliflower and chickpeas, add pickled onions, and drizzle with the sauce before wrapping.
