Roasted Cauliflower Chickpea Wraps

Prep: 15 minutes   Cook: 25 minutes   Total: 40 minutes   Serves: 4 wraps

Why you’ll love this recipe

Cauliflower and chickpeas roast together on one pan, the sauce stirs together while they cook, and the filling works warm or at room temperature. The mixture also doubles as a grain-bowl topping.

Ingredients

• 1 small head cauliflower, cut into small florets (about 5 cups)
• 1 (15-ounce) can chickpeas, rinsed, drained, and patted dry
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt plus black pepper to taste
• For the sauce: ½ cup plain Greek yogurt or unsweetened plant-based yogurt
• For the sauce: 2 tablespoons tahini
• For the sauce: 1 tablespoon fresh lemon juice
• For the sauce: 1 small garlic clove, finely grated
• For the sauce: 1 to 2 tablespoons water and salt to taste
• 4 large whole-wheat tortillas
• 2 cups baby greens
• 1 cup chopped cucumber and tomato

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment paper.
2. Place the cauliflower and chickpeas on the pan. Add the olive oil, cumin, smoked paprika, garlic powder, salt, and pepper; toss well and spread into one layer.
3. Roast for 22 to 27 minutes, stirring once halfway through, until the cauliflower is browned at the edges and tender.
4. Meanwhile, whisk the yogurt, tahini, lemon juice, garlic, 1 tablespoon water, and a pinch of salt. Add more water as needed for a thick, spoonable sauce.
5. Warm the tortillas briefly. Divide the greens, cucumber and tomato, roasted mixture, and sauce among them. Fold in the sides, roll tightly, and serve.

Success tips and variations

• Dry the chickpeas thoroughly so they roast instead of steam.
• Cut the cauliflower into small, even florets that fit comfortably in a wrap.
• Use gluten-free wraps if needed, checking every packaged ingredient for cross-contact.
• For extra heat, add cayenne to the roasting spices or drizzle the wraps with hot sauce.

Storage and reheating

Refrigerate the roasted filling and sauce in separate airtight containers for up to 4 days. Reheat the filling in a 375°F oven or skillet, then assemble fresh wraps. Fully assembled wraps are best the same day.

Food-safety note: Refrigerate the roasted filling and yogurt sauce within 2 hours. Discard perishable ingredients left at room temperature longer than 2 hours, or 1 hour above 90°F.

Estimated nutrition

Per serving: 470 calories, 17 g protein, 65 g carbohydrate, 18 g fat, 12 g fiber, and 760 mg sodium. Nutrition is an estimate and will vary by brands, substitutions, and serving size.