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Chili Lime Chickpea Cauliflower Wrap Recipe

Chili Lime Chickpea Cauliflower Wrap Recipe
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★★★★★

5.2 from 13 reviews

This Chili Lime Chickpea Cauliflower Wrap is a vibrant, flavorful plant-based meal bursting with zesty lime, smoky chipotle, and aromatic spices. Perfect for a healthy lunch or dinner, it combines roasted chickpeas and cauliflower with a creamy chipotle sauce and tangy pickled onions inside a warm pita wrap, delivering a satisfying mix of textures and tastes that are both nutritious and delicious.

Ingredients

Scale

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, pinch

Roasted Chickpeas

  • 1 (15 oz) can chickpeas, drained and rinsed
  • Avocado oil, 1 tbsp plus 1-2 tbsp for roasting
  • Kosher salt, pinch
  • 1 tsp garlic powder
  • 1/2 tsp ground coriander

Roasted Cauliflower

  • 1 small head cauliflower, cut into 1-inch pieces
  • 1 tsp garlic powder
  • 1 tsp ground coriander
  • 1 tsp onion powder
  • 1 tsp dry thyme
  • Kosher salt, generous pinch
  • Avocado oil, 1-2 tbsp

Chipotle Sauce

  • 1–2 chipotle peppers from a can of chipotle peppers in adobo sauce
  • 1/2 cup unsweetened plant-based yogurt
  • 2 tbsp vegan mayo (or more plant-based yogurt)
  • Juice and zest of 1/2 a lime
  • 2 tsp maple syrup (or any sweetener)
  • 1 clove garlic, grated
  • 1/4 cup cilantro, minced
  • Kosher salt, generous pinch
  • Water, 1-2 tbsp if needed to adjust consistency

For Serving

  • Warm pita breads
  • Fresh lettuce leaves

Instructions

  1. Prepare the Pickled Onions: Preheat the oven to 425°F. In a bowl, combine the thinly sliced red onions, grated garlic, lime zest and juice, red wine vinegar, maple syrup (if using), minced cilantro, and a pinch of kosher salt. Toss well to coat the onions and place the bowl in the refrigerator to marinate while you prepare the other components.
  2. Roast the Chickpeas: Pat the drained chickpeas dry using a clean kitchen towel. Place them on a baking tray and toss with 1 tablespoon of avocado oil and a pinch of salt. Spread the chickpeas into a single layer and place the tray on the oven’s top rack. Roast for 20 minutes. Let the pan cool slightly for 5-10 minutes, then sprinkle with garlic powder and half of the ground coriander. Toss to coat evenly and return to the oven for an additional 10 minutes or until the chickpeas are mostly crispy.
  3. Roast the Cauliflower: On a separate baking tray, add the cauliflower florets along with the remaining seasonings: garlic powder, ground coriander, onion powder, dry thyme, a generous pinch of salt, and 1 to 2 tablespoons of avocado oil. Toss thoroughly to coat the florets evenly, then spread them cut side down on the tray. Roast in the oven for 20 minutes, toss the cauliflower to promote even cooking, then roast for another 10-15 minutes until the edges are nicely browned.
  4. Make the Chipotle Sauce: In a small blender cup, combine the chipotle peppers, unsweetened plant-based yogurt, vegan mayo, lime juice and zest, maple syrup, grated garlic, minced cilantro, and a generous pinch of salt. Blend until smooth. If the sauce is too thick, stir in 1-2 tablespoons of water until you reach your preferred consistency. Alternatively, finely mince the chipotle peppers and whisk them with the other ingredients in a bowl.
  5. Combine Chickpeas and Cauliflower: Once both the chickpeas and cauliflower are roasted, transfer the chickpeas onto the tray with the cauliflower. Drizzle a few spoonfuls of the chipotle sauce over the mixture and toss gently with tongs to coat everything evenly.
  6. Assemble the Wraps: Warm your pita breads according to package instructions. Spread 1-2 tablespoons of the chipotle sauce onto each pita, then layer with fresh lettuce leaves, the roasted chickpea and cauliflower mixture, and a spoonful of the pickled onions. Wrap up tightly and enjoy immediately.

Notes

  • Adjust the heat level by using more or fewer chipotle peppers in the sauce according to your spice preference.
  • Maple syrup is optional in the pickled onions and the chipotle sauce but helps balance acidity and heat.
  • Avocado oil is recommended for roasting due to its high smoke point, but you can substitute with other neutral oils like grapeseed or sunflower oil.
  • Gluten-free pita or wraps can be used to make this recipe gluten-free.
  • Leftover filling makes a great salad topping or can be served over grains for a bowl meal.

Nutrition

Keywords: chickpea wrap, cauliflower wrap, vegan wrap, chipotle sauce, plant-based lunch, easy vegan recipe, roasted chickpeas, healthy wraps

Find it online: https://foodbylina.com/chili-lime-chickpea-cauliflower-wrap-recipe/