Cauliflower Chickpea Wraps
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.
Ingredients
- 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
Instructions
- 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.
Notes
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.