Description

These Chili Lime Chickpea Cauliflower Wraps are a vibrant, plant-based meal that’s packed with bold flavors and textures. Roasted cauliflower and chickpeas are paired with a zesty chipotle yogurt sauce, quick-pickled onions, and fresh cilantro, all wrapped in soft pita or lettuce for a satisfying, healthy dish.

Ingredients

Scale

Quick Pickled Onions

1/2 medium red onion, thinly sliced
1 clove garlic, grated
Zest and juice of 1/2 a lime
1 tbsp red wine vinegar
1 tsp maple syrup (optional)
1/4 cup cilantro, minced
Kosher salt (to taste)

Roasted Cauliflower and Chickpeas

1 small head cauliflower, cut into 1-inch pieces
1, 15 oz can chickpeas, drained and rinsed
2 tsp garlic powder
1 tsp ground coriander
1 tsp onion powder
1 tsp dry thyme
Avocado oil (for roasting)

Chipotle Yogurt Sauce

1–2 chipotle peppers from a can of chipotle peppers in adobo sauce
1/2 cup unsweetened plant-based yogurt
2 tbsp vegan mayo (or more yogurt for a dairy-free option)
Juice and zest of 1/2 a lime
2 tsp maple syrup (or any sweetener you prefer)
1 clove garlic, grated
1/4 cup cilantro, minced
Water (only if needed to thin the sauce)

For Assembly

3–4 pitas or large lettuce leaves (for a low-carb option)

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Instructions

Quick Pickled Onions:
In a small bowl, combine the thinly sliced red onion, grated garlic, lime juice and zest, red wine vinegar, maple syrup (if using), and cilantro. Season with a pinch of kosher salt and stir well. Set aside to pickle while you prepare the other ingredients.
Roasted Cauliflower and Chickpeas:
Preheat your oven to 425°F (220°C).
On a baking sheet, combine the cauliflower pieces and chickpeas. Drizzle with avocado oil and toss with garlic powder, ground coriander, onion powder, and dry thyme. Spread everything out evenly.
Roast for 20-25 minutes, flipping halfway through, until the cauliflower is golden and tender.
Chipotle Yogurt Sauce:
In a blender or food processor, combine chipotle peppers (adjust based on heat preference), plant-based yogurt, vegan mayo, lime juice and zest, maple syrup, garlic, and cilantro. Blend until smooth. Add water if needed to achieve your desired sauce consistency. Taste and adjust seasoning as desired.
Assembly:
Warm the pitas in the oven or on a skillet.
To assemble the wraps, layer the roasted cauliflower and chickpeas, quick-pickled onions, and chipotle yogurt sauce in each pita or lettuce leaf. Garnish with extra cilantro if desired.

Notes

For an extra kick, add some chili flakes to the yogurt sauce or roasted veggies.
This recipe is great for meal prepping; the roasted cauliflower and chickpeas can be stored in the fridge for up to 3 days.
If using lettuce wraps, ensure the leaves are large enough to hold the filling.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Roasting, Blending
Cuisine: Mexican-inspired