Ingredients
Scale
For the Roasted Cauliflower and Chickpeas:
- 1 medium head of cauliflower (about 1.5 lbs / 680g), cut into small, bite-sized florets
- 1 can (15 ounces / 425g) chickpeas (garbanzo beans), rinsed and thoroughly drained
- 2 tablespoons olive oil (or avocado oil)
- 1 tablespoon lime juice (freshly squeezed is best)
- 1 ½ teaspoons chili powder (adjust to your spice preference)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika (adds a lovely depth)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- Optional: Pinch of cayenne pepper for extra heat
For the Chili Lime Crema:
- ½ cup plain Greek yogurt (for a vegan version, use unsweetened plant-based yogurt like coconut or soy, or ½ cup soaked cashews blended with ¼ cup water until smooth)
- ¼ cup fresh cilantro, finely chopped (plus extra for garnish)
- 2 tablespoons lime juice (freshly squeezed)
- 1 small clove garlic, minced (or ¼ teaspoon garlic powder)
- ¼ teaspoon chili powder (or a pinch of cayenne)
- Salt to taste
- 1–2 tablespoons water or unsweetened plant-based milk (to reach desired consistency)
For Assembling the Wraps:
- 4 large tortillas (whole wheat, spinach, flour, or gluten-free corn/almond flour tortillas)
- 1 cup shredded romaine lettuce or mixed greens
- ½ small red onion, very thinly sliced
- 1 ripe avocado, pitted, peeled, and sliced
- Optional additions: Diced tomatoes, sweetcorn kernels, thinly sliced bell peppers, pickled jalapeños.
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This also prevents sticking and helps with even browning.
- Season the Cauliflower and Chickpeas: In a large bowl, combine the cauliflower florets and the rinsed and drained chickpeas. Drizzle with olive oil and the 1 tablespoon of lime juice. Toss gently to coat everything evenly.
- Add Spices: In a small bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper (and cayenne, if using). Sprinkle this spice mixture over the oiled cauliflower and chickpeas. Use your hands or a large spoon to toss everything thoroughly, ensuring each piece is well-coated with the spices. An even coating is key to maximizing flavor.
- Roast the Vegetables: Spread the seasoned cauliflower and chickpeas in a single layer on the prepared baking sheet. It’s important not to overcrowd the pan; use two baking sheets if necessary. Overcrowding will steam the vegetables instead of roasting them, and you won’t achieve that desirable crispy edge.
- Roasting Time: Roast for 20-25 minutes, flipping halfway through, until the cauliflower is tender-crisp and nicely browned, and the chickpeas are slightly firm and golden. Some chickpeas might even pop, which adds a delightful crunch. Keep an eye on them in the last 5 minutes to prevent burning.
- Prepare the Chili Lime Crema: While the vegetables are roasting, prepare the crema. In a medium bowl, combine the Greek yogurt (or vegan alternative), chopped cilantro, 2 tablespoons of lime juice, minced garlic, and the ¼ teaspoon of chili powder. Stir well. Season with salt to taste. If the crema is too thick, add water or plant-based milk, one tablespoon at a time, until it reaches a smooth, drizzle-able consistency. Taste and adjust seasonings if necessary – you might want more lime for zest or a touch more chili for heat.
- Warm the Tortillas (Optional but Recommended): Just before assembling, you can warm the tortillas. This makes them more pliable and enhances their flavor. You can do this by:
- Heating them one by one in a dry skillet over medium heat for about 15-20 seconds per side.
- Wrapping a stack of tortillas in a slightly damp paper towel and microwaving for 20-30 seconds.
- Wrapping them in foil and placing them in the warm oven for the last 5 minutes of roasting.
- Assemble the Wraps: Lay a warmed tortilla flat. Spread a generous layer (about 2 tablespoons) of the Chili Lime Crema down the center of the tortilla, leaving a border around the edges.
- Layer the Fillings: Top the crema with a handful of shredded lettuce. Arrange a quarter of the roasted chili lime cauliflower and chickpeas over the lettuce. Add some thinly sliced red onion and a few slices of avocado. Include any optional additions like tomatoes or corn here.
- Wrap it Up: Fold in the sides of the tortilla first, then tightly roll it up from the bottom. If your wraps are very full, you can secure them with a toothpick or wrap them partially in parchment paper or foil to hold them together.
- Serve Immediately: Serve the wraps while the roasted vegetables are still warm and the crema is cool, for the best contrast in temperatures and textures.
Nutrition
- Serving Size: One Normal Portion
- Calories: 480-550 kcal