Chili Lime Chickpea Cauliflower Wrap

41 mins
Serves 1
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Directions

  1. 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.
  2. 2Cut the cauliflower into 1-inch pieces.
  3. 3Roast the cauliflower and chickpeas with avocado oil, garlic powder, ground coriander, onion powder, dry thyme and salt.
  4. 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.
  5. 5Spread the chipotle yogurt sauce on the pita bread.
  6. 6Add the roasted cauliflower and chickpeas on top of the sauce.
  7. 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