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Chili Lime Chickpea Cauliflower Wrap

Chili Lime Chickpea Cauliflower Wrap for Zesty Vegan Bliss

Experience the vibrant flavors of this Chili Lime Chickpea Cauliflower Wrap, a perfect zesty vegan dish.
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Prep Time 15 minutes
Cook Time 50 minutes
Chilling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 4 wraps
Course: Lunch
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wrap
  • 1 can Chickpeas Dry well before roasting for optimal crispness and texture.
  • 1 head Cauliflower Offers fiber; pre-cut can save time.
  • 1 medium Red Onion Add acidity; pickling enhances their sweetness.
  • 2 tablespoons Lime Juice Fresh juice elevates flavor; lemon can be a tasty alternative.
  • 2 tablespoons Red Wine Vinegar Provides acidity; white wine or rice vinegar are suitable swaps.
For the Seasoning
  • 1 teaspoon Garlic Powder Infuses savory depth; feel free to adjust to your taste.
  • 1 teaspoon Onion Powder Adds sweetness; perfect for a flavor boost.
  • 1 teaspoon Thyme Offers herbal notes; consider fresh thyme for extra aroma.
  • 1 teaspoon Coriander Provides a warm spice flavor; adjust based on preference.
For the Sauce
  • 2 tablespoons Chipotle Peppers in Adobo Sauce Imparts heat and smokiness; substitute with mild salsa for a gentler taste.
  • 1 cup Dairy-free Yogurt Adds creaminess; use thicker yogurt for better consistency, or tahini for a nutty touch.
For the Garnish
  • 2 tablespoons Cilantro Fresh herbs for a lovely contrast and brightness.

Equipment

  • Oven
  • baking tray
  • Blender

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C) to ensure perfect roasting.
  2. In a bowl, combine sliced red onions with garlic, lime zest, lime juice, red wine vinegar, maple syrup, cilantro, and a generous pinch of salt. Mix well, then chill in the fridge for at least 15 minutes.
  3. Pat the chickpeas dry and toss them with oil and salt on a baking tray. Roast for 20 minutes, stir, and roast for an additional 10 minutes.
  4. Chop the cauliflower into florets, toss with oil and seasonings, and roast in the oven for 20 minutes, stirring halfway.
  5. Blend chipotle peppers and dairy-free yogurt until smooth. Adjust with water if necessary.
  6. Combine the roasted chickpeas and cauliflower. Drizzle with sauce and mix well.
  7. Warm pitas and spread chipotle sauce, add the chickpea and cauliflower mix, and top with pickled onions before wrapping.

Nutrition

Serving: 1wrapCalories: 300kcalCarbohydrates: 50gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 450mgFiber: 12gSugar: 5gVitamin A: 15IUVitamin C: 50mgCalcium: 6mgIron: 15mg

Notes

To maintain crispness, store roasted components separately. Adjust spice levels to personal preference.

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