Chili Lime Chickpea Cauliflower Wrap

Chili Lime Chickpea Cauliflower Wraps are a delicious and healthy twist on traditional wraps, combining the flavors of roasted cauliflower, chickpeas, and a zesty chili-lime sauce. This vegan-friendly recipe is bursting with bold flavors and a perfect balance of spices, making it a satisfying meal that is both nutritious and filling. The roasted cauliflower and crispy chickpeas are coated in a blend of garlic, coriander, chipotle peppers, and thyme, while the tangy lime dressing adds a refreshing kick. Wrapped in soft pita or flatbreads and topped with fresh cilantro, this dish offers a flavor-packed bite that will leave you craving more.

Whether you’re looking for a quick lunch, a hearty dinner, or a light snack, these wraps are versatile and customizable. They can be enjoyed warm or cold, making them a great option for meal prepping or a quick weeknight meal. The combination of creamy vegan yogurt and mayo with the smoky chipotle peppers creates a balanced sauce that complements the roasted vegetables and chickpeas. If you love bold and spicy flavors, this Chili Lime Chickpea Cauliflower Wrap is a must-try recipe!

Why You’ll Love This Recipe

1. Bursting with Flavor – The combination of chipotle peppers, lime, garlic, and maple syrup creates a perfect blend of heat, tang, and sweetness.
2. Vegan-Friendly – This recipe is completely plant-based and dairy-free, making it suitable for vegan diets.
3. Easy to Customize – Add extra veggies, spice it up with more chipotle, or switch the wraps for gluten-free options.
4. Healthy and Nutritious – Full of fiber from the chickpeas and cauliflower, this wrap is a healthy and satisfying meal choice.
5. Quick and Simple – With just a few simple ingredients and minimal prep, this recipe is perfect for busy days or meal prepping.

Ingredients

• ½ medium red onion (thinly sliced)
• 2 cloves garlic (grated)
• 1 lime (zested and juiced)
• 1 tablespoon red wine vinegar
• 1 teaspoon maple syrup (for onions)
• ½ cup fresh cilantro (divided)
• 1 small cauliflower head (cut into 1-inch pieces)
• 1 can (15 oz) chickpeas (drained)
• 2 teaspoons garlic powder
• 1 teaspoon ground coriander
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1-2 chipotle peppers in adobo
• ½ cup plain vegan yogurt
• 2 tablespoons vegan mayo
• 2 teaspoons maple syrup (for sauce)
• 3-4 pitas or wraps
• Lettuce leaves
• Avocado oil (for roasting)

Variations

• Spicy Option – Add extra chipotle peppers or a few dashes of hot sauce for more heat.
• Additional Veggies – Include other roasted vegetables such as bell peppers, zucchini, or sweet potatoes for added flavor and texture.
• Gluten-Free Option – Swap the pitas or wraps for gluten-free tortillas or lettuce leaves for a low-carb alternative.
• Creamier Sauce – If you prefer a creamier sauce, you can add more vegan mayo or a splash of coconut milk to the dressing.
• Non-Vegan Version – You can substitute the vegan mayo and yogurt with regular mayo and yogurt if you’re not following a plant-based diet.

How to Make the Recipe

Step 1 – Prepare the Cauliflower and Chickpeas

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and drizzle avocado oil over the cauliflower and chickpeas. Sprinkle with garlic powder, coriander, onion powder, thyme, and salt. Toss to coat evenly, then roast in the oven for 25-30 minutes, or until the cauliflower is golden brown and tender.

Step 2 – Marinate the Red Onion

While the cauliflower and chickpeas are roasting, place the thinly sliced red onion in a small bowl. Add the lime juice, lime zest, red wine vinegar, and maple syrup. Stir to combine and let it sit for at least 10-15 minutes to marinate and soften.

Step 3 – Make the Sauce

In a small bowl, whisk together the vegan yogurt, vegan mayo, maple syrup, and chopped chipotle peppers. Adjust the consistency by adding more maple syrup or lime juice as needed. Add salt to taste and mix until the sauce is smooth.

Step 4 – Assemble the Wraps

Once the cauliflower and chickpeas are roasted, remove them from the oven and let them cool slightly. To assemble the wraps, place a few lettuce leaves on each pita or wrap. Top with the roasted cauliflower and chickpeas, then add the marinated red onion and a spoonful of the chili-lime sauce. Sprinkle with fresh cilantro and wrap tightly.

Step 5 – Serve

Serve the wraps immediately for a warm, delicious meal or refrigerate for later if you’re meal prepping.

Tips for Making the Recipe

• Roast the Cauliflower Properly – Ensure the cauliflower is spread out in a single layer on the baking sheet to allow for even roasting and crispiness.
• Adjust Spice Level – If you prefer a milder version, reduce the amount of chipotle peppers or omit them completely.
• Use Fresh Pitas – Opt for fresh, soft pitas or wraps to prevent them from becoming too dry or tough.
• Meal Prep – You can roast the cauliflower and chickpeas in advance and store them in the fridge for up to 3 days, then assemble the wraps when ready to eat.
• Make it Gluten-Free – Use gluten-free wraps or lettuce leaves instead of pitas to make this recipe suitable for gluten-free diets.

How to Serve

Serve the Chili Lime Chickpea Cauliflower Wrap with a side of fresh salsa, guacamole, or a light salad for a complete meal. You can also serve it with a refreshing drink like iced tea or sparkling water to balance out the spiciness of the chipotle peppers.

Make Ahead and Storage

Storing Leftovers

If you have leftover cauliflower and chickpeas, store them in an airtight container in the fridge for up to 3 days. Keep the sauce separate to prevent the wraps from becoming soggy.

Freezing

While the sauce and marinated onions are best enjoyed fresh, you can freeze the roasted cauliflower and chickpeas in a sealed bag or container for up to 2 months. To reheat, simply bake them in the oven at 350°F (175°C) for 10-15 minutes until heated through.

Reheating

To reheat, place the cauliflower and chickpeas in the oven or a skillet with a little bit of oil. Heat for about 10-15 minutes, and warm the sauce separately in the microwave or on the stove.

FAQs

1. Can I use other vegetables instead of cauliflower?

Yes, you can substitute cauliflower with broccoli, sweet potatoes, or even butternut squash for different textures and flavors.

2. How can I make this recipe spicier?

Add more chipotle peppers or a dash of hot sauce to the sauce for an extra kick.

3. Can I use canned chickpeas?

Yes, canned chickpeas work great in this recipe. Be sure to drain and rinse them before using.

4. Can I use regular yogurt instead of vegan yogurt?

Yes, if you’re not following a vegan diet, you can use regular plain yogurt in place of the vegan version.

5. How do I make the wraps gluten-free?

Use gluten-free wraps or large lettuce leaves as a substitute for pita or regular wraps.

6. How long can I store the leftovers?

Store the roasted cauliflower and chickpeas in the fridge for up to 3 days. The assembled wraps should be eaten within 1-2 days.

7. Can I make the sauce ahead of time?

Yes, you can prepare the sauce in advance and store it in the fridge for up to 4 days.

8. What if I don’t like cilantro?

If you’re not a fan of cilantro, you can substitute it with fresh parsley or simply omit it from the recipe.

9. Can I add more veggies to the wrap?

Absolutely! Feel free to add other veggies like bell peppers, cucumbers, or spinach for extra crunch and flavor.

10. How can I make the wraps more filling?

Add more protein to the wraps by including quinoa, tofu, or tempeh for a heartier meal.

Conclusion

These Chili Lime Chickpea Cauliflower Wraps are the perfect balance of spicy, tangy, and savory flavors. Whether you’re looking for a quick meal, a vegan lunch, or a light dinner, this recipe is sure to satisfy your cravings while providing a healthy, flavorful option. The combination of roasted cauliflower, crispy chickpeas, and a zesty chili-lime sauce wrapped in a soft pita is a delicious, nutritious meal that’s easy to prepare and customize. Perfect for any day of the week, this recipe is sure to become a go-to favorite!

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