Chili Lime Chickpea Wrap (Print Version)
# Ingredients:
→ Roasted Chickpeas & Cauliflower
01 -
1 can (15 oz) chickpeas, drained and rinsed
02 -
2 cups cauliflower florets, chopped into bite-sized pieces
03 -
1 1/2 tablespoons olive oil
04 -
1 teaspoon chili powder
05 -
1/2 teaspoon cumin
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon smoked paprika
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon black pepper
10 -
Juice of 1/2 lime
→ Avocado Lime Sauce
11 -
1 small avocado
12 -
1/4 cup Greek yogurt or dairy-free yogurt
13 -
Juice of 1 lime
14 -
1 tablespoon olive oil
15 -
1 clove garlic
16 -
1/4 teaspoon salt
17 -
2–3 tablespoons water, as needed to thin
→ Wraps
18 -
4 whole wheat or gluten-free tortillas
19 -
1 cup shredded lettuce or baby spinach
20 -
1/2 cup cherry tomatoes, halved
21 -
1/4 cup red onion, thinly sliced
22 -
1/4 cup fresh cilantro, chopped
# Instructions:
01 -
Preheat oven to 400°F (200°C). Toss chickpeas and cauliflower with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through. After baking, squeeze lime juice over the roasted mixture.
02 -
In a blender or food processor, combine avocado, Greek yogurt, lime juice, olive oil, garlic, and salt. Add water gradually and blend until the mixture is smooth and creamy.
03 -
Warm the tortillas in a skillet or microwave for 10-15 seconds. Layer each tortilla with shredded lettuce, roasted chickpeas & cauliflower, cherry tomatoes, red onion, and cilantro. Drizzle with the prepared avocado lime sauce.
04 -
Fold in the sides of the tortillas and roll tightly to form a wrap. Slice each wrap in half and serve immediately.
# Notes:
01 -
For extra spice, add sriracha or red pepper flakes to the avocado lime sauce.
02 -
To make a low-carb option, substitute tortillas with large lettuce leaves.
03 -
For meal prep, store roasted chickpeas and cauliflower separately and assemble wraps fresh before serving.