Description
These wraps are filled with roasted chili-lime chickpeas and cauliflower, topped with crisp veggies, and drizzled with a creamy avocado lime sauce for a fresh and satisfying meal.
Ingredients
Scale
For the Roasted Chickpeas & Cauliflower:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups cauliflower florets, chopped into bite-sized pieces
- 1 1/2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lime
For the Avocado Lime Sauce:
- 1 small avocado
- 1/4 cup Greek yogurt (or dairy-free yogurt)
- Juice of 1 lime
- 1 tablespoon olive oil
- 1 clove garlic
- 1/4 teaspoon salt
- 2–3 tablespoons water (to thin)
For the Wraps:
- 4 whole wheat or gluten-free tortillas
- 1 cup shredded lettuce or baby spinach
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
Instructions
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Roast the Chickpeas & Cauliflower:
- Preheat oven to 400°F (200°C).
- Toss chickpeas and cauliflower with olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper.
- Spread on a baking sheet and roast for 20-25 minutes, flipping halfway through.
- Squeeze lime juice over the chickpeas and cauliflower after baking.
-
Make the Avocado Lime Sauce:
- In a blender or food processor, combine avocado, Greek yogurt, lime juice, olive oil, garlic, and salt.
- Add water gradually until smooth and creamy.
-
Assemble the Wraps:
- Warm the tortillas in a dry skillet or microwave for 10-15 seconds.
- Layer with lettuce, roasted chickpeas & cauliflower, cherry tomatoes, red onion, and cilantro.
- Drizzle with avocado lime sauce.
-
Wrap & Serve:
- Fold in the sides and roll tightly into a wrap.
- Slice in half and enjoy!
Notes
- Make It Spicy: Add sriracha or red pepper flakes to the sauce.
- Low-Carb Option: Use lettuce wraps instead of tortillas.
- Meal Prep Tip: Store roasted chickpeas and cauliflower separately and assemble wraps fresh.