Description
A bright, flavor-packed vegan and gluten-free wrap loaded with crispy roasted chickpeas, caramelized cauliflower, and a creamy avocado lime sauce. Ready in 40 minutes and perfect for meal prep.
Ingredients
Units
Scale
- For the Roasted Chickpeas & Cauliflower:
- 1 (15 oz) can chickpeas, drained, rinsed, and patted very dry
- 3 cups cauliflower florets (about 1 small head), cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice
- For the Avocado Lime Sauce:
- 2 ripe avocados
- 3 tablespoons fresh lime juice (about 2 limes)
- 1/4 cup fresh cilantro, roughly chopped
- 1 small garlic clove, minced
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- 2-3 tablespoons water (to thin as needed)
- For the Wraps:
- 4 large gluten-free tortillas (cassava flour or brown rice tortillas work great)
- 1 cup shredded red cabbage
- 1 cup baby spinach or romaine lettuce
- 1 avocado, sliced (optional extra — highly recommended)
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Red pepper flakes or jalapeño slices (optional, for heat)
Instructions
- Preheat your oven to 425°F (218°C). Line a large baking sheet with parchment paper. This temperature is key — you want the oven hot enough to really roast and crisp up the chickpeas, not just steam them.
- In a large mixing bowl, combine the chickpeas and cauliflower florets. Drizzle with olive oil and lime juice, then add the cumin, smoked paprika, garlic powder, chili powder, salt, and pepper. Toss everything together well until every floret and chickpea is coated in the spice mixture. Spread the mixture out in a single layer on your prepared baking sheet. Try to give each piece its own space — crowding the pan leads to steaming rather than roasting, and we want those crispy caramelized edges.
- Roast in the preheated oven for 25–30 minutes, tossing once at the halfway mark (about 12–13 minutes). You’re looking for the cauliflower to be tender with golden brown edges and the chickpeas to be crispy and slightly puffed. Pull the pan out at the 25-minute mark to check — all ovens vary, and you’d rather check early than overbake. Once done, set the pan aside to cool slightly while you make the sauce.
- Add the avocado flesh, lime juice, cilantro, garlic, olive oil, and salt to a blender or food processor. Blend until completely smooth. If it feels too thick, add water one tablespoon at a time until it reaches a pourable-but-spreadable consistency.
- Warm your tortillas in a dry cast iron skillet or non-stick pan over medium heat for about 30–45 seconds per side. You want them pliable and just slightly toasted, not stiff or charred. Alternatively, wrap them in a damp paper towel and microwave for 20 seconds.
- To wrap: fold the sides in first, then roll from the bottom up, keeping everything tight as you go. If you have a cast iron skillet handy, you can place the wrap seam-side down and grill it for 1–2 minutes until lightly crisped and sealed. Slice in half diagonally and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1
- Calories: 398
- Sugar: 5 g
- Fat: 20 g
- Carbohydrates: 46 g
- Protein: 12 g
