Go Back

Cauliflower Chickpea Wraps

Nicole Kearsley
Rich cauliflower and chickpeas wraps are teamed up with saucy cilantro infused toasted coconut in these flavorful and comforting Indian-inspired burritos. A simple and quick for lunch or dinner.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Side Dish
Cuisine Indian, Vegan
Servings 2 Servings


  • 1 Ginger Fresh
  • 2 cloves Garlic
  • 1 can Chickpeas
  • 1 Red Onion
  • 8 ounces Cauliflower Florets
  • 1 teaspoon Garam Masala
  • 2 tablespoons Arrowroot Starch
  • 1 Lemon
  • 1 bunch Cilantro Fresh
  • 1/4 cup Vegan Yogurt
  • 4 Wraps
  • 3 tablespoons Shredded Coconut
  • 4 ounces Baby Spinach
  • 1 tablespoon Vegetable Oil
  • 1 teaspoon Salt & Pepper To taste


  • Preheat the oven to 400 °F (205 °C). Peel and mince 1 tsp of the ginger. Mince the garlic. Drain and rinse the chickpeas. Peel and thinly slice the red onion. Halve the lemon.
  • Coat a baking sheet with 1 tbsp vegetable oil. In a large bowl, combine the minced ginger, garlic, the juice from half the lemon, chickpeas, sliced red onion, cauliflower florets, garam masala, arrowroot starch, and 1/2 tsp salt. Transfer to the baking sheet and roast in the oven until cauliflower is tender and browned in places, about 20 to 25 minutes.
  • Chop the cilantro leaves and tender stems. In a small bowl, whisk together the cilantro, yogurt, 1 tbsp lemon juice, and a pinch of salt and pepper.
  • Place the wraps in foil and pop them into the oven to warm about 3 to 4 minutes.
  • Place a small nonstick skillet over medium heat and add the shredded coconut. Toast, shaking the pan frequently until lightly browned, about 2 to 3 minutes.
  • Divide the baby spinach and roasted vegetables between the warm wraps. Lay the cauliflower chickpea wraps on large plates and drizzle with the cilantro sauce. 
  • Sprinkle with toasted coconut.


MAKE IT GLUTEN-FREE: Simply use gluten-free wraps!
*STORING: The cauliflower filling will last for 3-5 days in the fridge.
**FREEZING: Just wrap the wraps in foil or plastic wrap and toss them into the freezer. They’ll be good for up to 3 months.
***SERVING: This recipe yields 21 grams of protein for each serving.
Keyword plant based, vegan