Description
A bold and flavorful plant-based wrap made with spiced roasted chickpeas, cauliflower, quick-pickled onions, and a creamy chipotle yogurt sauce. This easy sheet-pan meal is perfect for meal prep, lunch, or dinner.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small head cauliflower, cut into florets
- 1 small red onion, thinly sliced
- 1 tbsp olive oil
- Juice and zest of 1 lime
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp red wine vinegar
- 1 tsp maple syrup (optional)
- ¼ cup chopped fresh cilantro
- ½ cup unsweetened plant-based yogurt
- 1 chipotle pepper in adobo sauce (or ½ tsp chili powder)
- Juice of ½ lime
- 1 garlic clove, minced
- ½ tsp maple syrup (optional)
- 4 whole wheat or gluten-free wraps
- 1 cup shredded lettuce or spinach
- 1 avocado, sliced (optional)
Instructions
- Preheat & Pickle Onions – Preheat oven to 425°F (220°C). Toss sliced red onions with lime juice, zest, red wine vinegar, and maple syrup. Let them sit.
- Roast Chickpeas – Pat dry chickpeas, toss with olive oil and salt, and roast for 20 minutes. Season with spices and roast for 10 more minutes until crispy.
- Roast Cauliflower – Toss cauliflower florets with seasonings and olive oil. Spread cut-side down and roast for 20-25 minutes until golden brown.
- Make the Chipotle Sauce – Blend plant-based yogurt, chipotle pepper, lime juice, garlic, and maple syrup until smooth. Adjust thickness with water if needed.
- Assemble the Wraps – Warm the tortillas, spread chipotle sauce, layer with lettuce, roasted chickpeas, cauliflower, pickled onions, and avocado. Wrap and enjoy!
Notes
- Store chickpeas, cauliflower, sauce, and onions separately for meal prep.
- Adjust spice levels by adding more or less chipotle.
- Serve over rice or quinoa for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Roasting, Assembling
- Cuisine: Vegan, Mexican-Inspired