Roasted Cauliflower and Chickpea Wraps with Pickled Red Onion and Chipotle Yogurt Sauce

I will be honest, my family isn’t crazy about vegetarian meals, so I have to make sure they are interesting and flavorful if I do make them. I love this kind of food (although I do love a good burger or some short ribs too :)). I saw a similar recipe on instagram and immediately wanted to make these.

The filling for these wraps starts with roasted and seasoned cauliflower and chickpeas. Roasted them is key to this recipe because it gives them great texture and flavor. The picked onion adds a great pop of acidity and the chipotle yogurt sauce is one I will use again for other things. It was be soooo good as a dip for chicken strips or fries. 

I used garlic naan as the wrap bread for this, but you could use regular wrap bread or pitas as well.  I cut my naan in half horizontally to make it thinner and warmed it in a pan first to make it more pliable to use as a wrap.  I added some chopped cilantro to these as well. This recipe was just as satisfying as I knew it would be and my daughter ate quite a few bites before I mentioned it didn’t have meat :P. 

Roasted Cauliflower and Chickpea Wraps with Pickled Red Onion and Chipotle Yogurt Sauce

Flavorful roasted cauliflower and chickpeas served wrapped in garlic naan with lettuce, cilantro, pickled onion and yummy chipotle lime yogurt sauce

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Lunch, Main Course

Servings 3 servings

Ingredients

  

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For the cauliflower:

• 1 large head cauliflower cut into florets
• 2 tbsp olive oil
• 1 tsp salt
• pepper to taste
• 1 tsp garlic powder
• 1/2 tsp coriander
• 1/2 tsp onion powder

For the chickpeas:

• 1 can chickpeas drained and dried
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1 tbsp olive oil

For the sauce:

• 1/2 cup plain yogurt
• 2 chilies in adobo sauce
• 2 tbsp mayo
• juice of 1 lime or more to taste
• 2 tsp honey
• salt and pepper to taste
• 1 tsp garlic powder

For the onions:

• 1/2 red onion sliced
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 1 tsp salt

To serve:

• 3 naan breads or pita bread
• shredded lettuce
• chopped cilantro

Instructions

 

For the onions:

• Combine ingredients and let sit for 20 minutes.

For the sauce:

• Combine ingredients in a small blender cup and blend until smooth. Add a little water if needed to get it to sauce consistency. Taste and adjust seasoning if needed.

For the chickpeas:

• Heat the oven to 425. Drizzle chickpeas with oil and spices on a parchment lined cookie sheet. Bake for 15 minutes, then stir and bake for another 10 so until crunchy. Set aside.

For the cauliflower:

• Combine cauliflower with oil and spices on a cookie sheet lined with parchment. Bake for 15 minutes, stir and bake for another 15 minutes. Add the chickpeas to this sheet. Add a little sauce and mix them together. Save the rest of the sauce for serving.

To serve:

• Place the chickpea/cauliflower mix onto one end of the wrap. Add the lettuce, onions and cilantro and drizzle a little sauce on. Roll it up. Serve with extra sauce on the side.

Keyword Lunch, Main Dish, Vegetable

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