Serves 1
Directions
- 1Thinly slice the red onion.
- 2Grate the garlic clove.
- 3Zest half a lime.
- 4Juice half a lime over the onions.
- 5Add red wine vinegar to the onions.
- 6Add maple syrup to the onions.
- 7Add minced cilantro to the onions.
- 8Season with Kosher salt.
- 9Mix the quick pickled onions ingredients together.
- 10Cut cauliflower into 1-inch pieces.
- 11Spread cauliflower on a baking sheet.
- 12Drizzle with avocado oil.
- 13Season with garlic powder, ground coriander, onion powder, and dry thyme.
- 14Mix the cauliflower to coat with seasonings and oil.
- 15Roast the cauliflower until extra tasty.
- 16Drain and rinse chickpeas.
- 17Spread chickpeas on a baking sheet.
- 18Drizzle with olive oil.
- 19Season with salt and pepper.
- 20Roast the chickpeas until extra tasty.
- 21Pour unsweetened plant-based yogurt into a bowl.
- 22Add chipotle peppers with adobo sauce to the yogurt.
- 23Add minced cilantro to the yogurt.
- 24Add grated garlic to the yogurt.
- 25Juice half a lime into the sauce.
- 26Add maple syrup to the sauce.
- 27Whisk all the sauce ingredients together until smooth and creamy.
- 28Spread creamy chipotle lime sauce on a whole grain pita.
- 29Add roasted cauliflower and chickpeas on top of the sauce.
- 30Top with lettuce and quick pickled onions.
- 31Fold and enjoy the wrap.
Ingredients
- 0.5 medium red onion
- 1 clove garlic
- 0.5 lime lime
- 1 tbsp red wine vinegar
- 1 tsp maple syrup
- 0.25 cup cilantro
- Kosher salt
- 1 small head cauliflower
- 1 15 oz can chickpeas
- 2 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp onion powder
- 1 tsp dry thyme
- Avocado oil
- 2 from a can with adobo sauce chipotle peppers
- 0.5 cup unsweetened plant-based yogurt
- 2 tbsp vegan mayo
- 0.5 lime Juice and zest of a lime
- 2 tsp maple syrup
- 1 clove garlic
- 0.25 cup cilantro
- Water
- 4 whole grain pitas
- lettuce
Equipment
knifebowlcitrus juicersheet pantongsgraterwhisk
Tips
- Roast veggies extra tasty
- Season like you mean it
- Don't skimp on creamy chipotle lime sauce
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