Chili Lime Chickpea Cauliflower Wrap
Directions
- 1Prepare the quick pickled onions by thinly slicing a half medium red onion, grating one clove garlic, adding the zest and juice of half a lime, one tablespoon of red wine vinegar, one teaspoon of maple syrup (optional), a quarter cup of minced cilantro and a pinch of kosher salt.
- 2Cut the cauliflower into 1-inch pieces.
- 3Roast the cauliflower and chickpeas with avocado oil, garlic powder, ground coriander, onion powder, dry thyme and salt.
- 4Prepare the chipotle yogurt sauce by combining 1-2 chipotle peppers with adobo sauce, 1/2 cup unsweetened plant-based yogurt, 2 tablespoons vegan mayo (or more yogurt), juice and zest of half a lime, 2 teaspoons maple syrup, one grated clove of garlic and 1/4 cup minced cilantro. Add water if needed.
- 5Spread the chipotle yogurt sauce on the pita bread.
- 6Add the roasted cauliflower and chickpeas on top of the sauce.
- 7Add the quick pickled onions and lettuce.
Ingredients
- 0.5 medium red onion
- 1 clove garlic
- 0.5 lime
- 1 tbsp red wine vinegar
- 1 tsp maple syrup
- 0.25 cup cilantro
- 1 pinch 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
- 1 avocado oil
- 1 chipotle peppers
- 0.5 cup unsweetened plant-based yogurt
- 2 tbsp vegan mayo
- 2 tsp maple syrup
- 0.25 cup cilantro
- 1 water
- 3 whole grain pitas
- 1 lettuce
Equipment
knifecutting boardbowllime juicerbaking sheetwhisk
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