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Two Chili Lime Chickpea Cauliflower Wraps on a white plate with fresh cilantro, red onion, and bell peppers.
Layla

Chili Lime Chickpea Cauliflower Wrap

Smoky roasted cauliflower and crispy chickpeas get tossed in a bright, spicy lime dressing for wraps that are hearty, fresh, and impossible to put down.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, lunch
Cuisine: American, Mexican-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Vegetables
  • 1 medium head cauliflower cut into small florets, about 6 cups
  • 3 tbsp olive oil divided
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 1 15-oz can canned chickpeas drained, rinsed, and patted very dry
For the Chili Lime Dressing
  • 3 tbsp lime juice freshly squeezed, about 2 limes
  • 1 tsp lime zest
  • 2 tbsp olive oil
  • 1 tsp honey
  • 1 small pepper chipotle in adobo minced, or 0.5 tsp adobo sauce for milder heat
  • 1 small clove garlic minced or grated
  • 0.5 tsp salt
For Assembly
  • 4 large flour tortillas burrito size, warmed
  • 2 cups cabbage shredded green or purple, for crunch
  • 0.25 cup cilantro fresh leaves, roughly chopped
  • 2 oz feta or cotija cheese crumbled

Equipment

  • Large Rimmed Baking Sheet
  • Small bowl for dressing
  • Microplane or fine grater

Method
 

Roast the Vegetables
  1. Heat oven to 425F. Toss cauliflower florets with 2 tablespoons olive oil, chili powder, cumin, and a pinch of salt. Spread on a large rimmed baking sheet and roast for 15 minutes until starting to brown at the edges.
  2. Toss dried chickpeas with remaining 1 tablespoon olive oil and a pinch of salt. Push cauliflower to one side of the pan, add chickpeas to the other, and roast 15 minutes more until cauliflower is deeply golden and chickpeas are crisp and slightly shrunken.
Make the Dressing
  1. While vegetables roast, whisk together lime juice, lime zest, olive oil, honey, minced chipotle, garlic, and salt in a small bowl. Taste and adjust - add more lime for brightness or honey to tame heat.
Toss and Assemble
  1. Transfer hot cauliflower and chickpeas to a large bowl. Pour dressing over while still warm and toss well to coat. Let cool 5 minutes so the tortillas don't get soggy.
  2. Warm tortillas briefly in a dry skillet or microwave. Divide dressed vegetables among tortillas, top with shredded cabbage, cilantro, and crumbled cheese. Fold in the sides, roll tightly from the bottom, and serve immediately.

Notes

Dry those chickpeas thoroughly - moisture is the enemy of crispiness. Pat them with paper towels and let them air dry 10 minutes if you have time. The dressed vegetable mixture keeps beautifully in the fridge for 3 days; just warm slightly before assembling so the flavors wake back up. For a vegan version, swap honey for maple syrup and use a dairy-free feta alternative or extra avocado.