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Chili Lime Chickpea Cauliflower Wrap

summerlunchveganmake-ahead
Source: https://www.tiktok.com/t/ZP8rRurrj/

Ingredients

produce
  • lettuce
  • 1 clovegarlic(grated)
  • 1/2lime(zest and juice)
  • 1/4 cupcilantro(minced)
  • 1 small headcauliflower(cut into 1 inch pieces)
  • 1-2chipotle peppers(from a can with adobo sauce)
  • 1/2lime(juice and zest)
  • 1 clovegarlic(grated)
  • 1/4 cupcilantro(minced)
  • 1/2red onion(thinly sliced)
protein
  • 15 ozchickpeas(drained and rinsed)
dairy
  • 1/2 cupplant-based yogurt(unsweetened)
grain
  • 3-4whole grain pitas
pantry staple
  • 2 tbspvegan mayo(or more yogurt)
  • kosher salt
  • 2 tspmaple syrup(or any sweetener you like)
  • 1 tspmaple syrup(optional)
  • water(only if needed)
  • 2 tspgarlic powder
  • 1 tspground coriander
  • 1 tsponion powder
  • avocado oil(for roasting)
  • 1 tspdry thyme
  • 1 tbspred wine vinegar

Instructions

  1. To make quick pickled onions, combine sliced red onion, grated garlic, lime zest and juice, red wine vinegar, maple syrup, and minced cilantro. Season with kosher salt and set aside.
  2. Preheat oven to 400°F (200°C).
  3. Combine cauliflower pieces and chickpeas with garlic powder, ground coriander, onion powder, dry thyme, and avocado oil. Spread on a baking sheet.
  4. Roast cauliflower and chickpeas in preheated oven for 25-30 minutes, until cauliflower is tender and chickpeas are crisp.
  5. To make chipotle yogurt sauce, blend chipotle peppers, plant-based yogurt, vegan mayo, lime juice and zest, maple syrup, grated garlic, and minced cilantro until smooth. Add water if needed to reach desired consistency.
  6. To assemble the wraps, place roasted cauliflower and chickpeas in a whole grain pita with lettuce. Drizzle with chipotle yogurt sauce and top with quick pickled onions.