Description
“Enjoy a zesty and nutritious Chili Lime Chickpea Cauliflower Wrap packed with roasted chickpeas, cauliflower, and a tangy chili-lime dressing. This easy, plant-based wrap is perfect for meal prep, lunch, or a light dinner. Ready in 40 minutes!”
Ingredients
Scale
For the Chili Lime Roasted Chickpeas & Cauliflower:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small head of cauliflower, chopped into small florets
- 2 tbsp olive oil
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional)
- Zest and juice of 1 lime
- Salt and pepper to taste
For the Wrap:
- 4 large whole wheat or spinach tortillas
- 1 cup shredded lettuce or baby spinach
- ½ cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- 1 avocado, sliced
- ¼ cup fresh cilantro, chopped
For the Dressing (Optional):
- ½ cup plain Greek yogurt or dairy-free alternative
- 1 tbsp lime juice
- 1 tsp honey or maple syrup
- ½ tsp chili powder
- Salt and pepper to taste
Instructions
-
Roast the Chickpeas and Cauliflower
- Preheat oven to 400°F (200°C).
- Spread chickpeas and cauliflower florets on a baking sheet.
- Drizzle with olive oil, then toss with chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, salt, and pepper.
- Roast for 25-30 minutes, tossing halfway through, until golden brown and crispy.
- Remove from oven and toss with lime zest and juice.
-
Prepare the Dressing
- In a small bowl, whisk together Greek yogurt, lime juice, honey or maple syrup, chili powder, salt, and pepper.
- Set aside.
-
Assemble the Wraps
- Warm tortillas slightly for easier folding.
- Layer shredded lettuce or spinach, cherry tomatoes, red onion, avocado slices, and roasted chickpeas and cauliflower onto each tortilla.
- Drizzle with the dressing and sprinkle with fresh cilantro.
- Fold the sides in and roll up tightly.
-
Serve and Enjoy
- Slice in half and serve immediately, or wrap tightly in foil for meal prep.
Notes
- Make it Gluten-Free: Use gluten-free tortillas or lettuce wraps.
- Boost the Protein: Add grilled tofu, tempeh, or quinoa.
- Extra Crunch: Add toasted pumpkin seeds or crushed tortilla chips.
- Dairy-Free Version: Use dairy-free yogurt or tahini dressing.
- Storage: Store roasted chickpeas and cauliflower separately in the fridge for up to 4 days.
- Reheating: Warm chickpeas and cauliflower before assembling the wrap.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Wraps, Lunch, Dinner
- Method: Roasting
- Cuisine: Plant-Based, Tex-Mex
Keywords: Chili Lime Wrap, Roasted Chickpea Wrap, Vegan Wrap, Healthy Lunch, Easy Meal Prep