Chili Lime Chickpea Cauliflower Wrap: Fresh, Zesty & Easy!

Chili Lime Chickpea Cauliflower Wrap is a vibrant, vegan dish that offers a delicious twist on healthy eating.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 wraps

Course: Lunch

Cuisine: Mexican, Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Wrap

1 can Chickpeas Roasted for protein and texture; dry them thoroughly for optimal crispness.
1 head Cauliflower A hearty base; using pre-cut saves on prep time.
1 medium Onion Sweetens when pickled; substitute with shallots or white onions if desired.
1 Juice of Lime Adds brightness; fresh limes are best, but you can substitute with lemon.
2 tablespoons Red Wine Vinegar Provides tangy depth; you can switch to white wine or rice wine vinegar.
1 teaspoon Garlic powder Flavor enhancer.
1 teaspoon Onion powder Flavor enhancer.
1 teaspoon Thyme Flavor enhancer.
1 teaspoon Coriander Flavor enhancer.
1/4 cup Cilantro Razor-sharp fresh flavor; parsley or chives can step in if necessary.
2 tablespoons Chipotle Peppers in Adobo Sauce Infuses heat and smokiness; try harissa for a different spin, or mild salsa for less heat.
1 cup Yogurt Dairy-free soy yogurt preferred; adds a creamy element; tahini is a great dairy-free alternative.

For Pickled Onions

1 medium Onion Soaked in lime juice and vinegar for sweet-sour balance; enhances the wrap.
1 tablespoon Maple Syrup A touch of sweetness; can be replaced with agave or sugar.

For the Sauce

2 tablespoons Chipotle Peppers in Adobo Sauce Essential for that fiery kick; adjust to taste for your ideal spice level.
1 cup Yogurt Blend into a creamy dressing; add water for the desired consistency.

Equipment

Oven
baking trays
blender or food processor

Method

Step‑by‑Step Instructions

Preheat your oven to 425°F (220°C). Prepare your baking trays lined with parchment paper.
Combine sliced onions with fresh lime juice, maple syrup, red wine vinegar, and cilantro. Cover and refrigerate.
Pat the chickpeas dry, toss with oil and salt, and roast in the oven for 20 minutes. Add garlic powder and coriander and roast for an additional 10 minutes.
Prepare cauliflower by cutting it into florets, toss with oil, salt, and seasonings, and roast for about 20 minutes. Toss and roast for another 10-15 minutes.
Blend chipotle peppers, yogurt, and any additional sauce ingredients until smooth. Adjust thickness with water if necessary.
Combine roasted chickpeas and cauliflower in a large bowl, drizzle with the chipotle sauce, and stir gently.
Assemble each wrap with leafy greens, chickpea mixture, pickled onions, and wrap tightly.

Nutrition

Serving: 1wrapCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 600mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 70mgIron: 3mg

Notes

These simple ingredients come together to create a Chili Lime Chickpea Cauliflower Wrap that offers not just nourishment but a fiesta of flavors!

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