These wraps are one of our favorite go-to recipes when we’re looking for a vegetarian option for dinner. They also make amazing leftovers because the components are easy to store in the fridge and can be quickly thrown together for a quick and delicious lunch. Unlike some vegetarian meals out there, these wraps are loaded with flavor. With a yummy cauliflower & chickpea mixture that’s coated in the best buffalo sauce that’s both spicy and sweet, this recipe truly can’t be beat.
These wraps are giving us delicious spring vibes and, with the lingering winter we’re having this year, we truly need it! If you’re looking for a flavorful and healthy recipe that’s ready for those warm weather picnics and dinners at home on the porch (or just FEELING like you’re soaking up the sun) – look no further.
Buffalo Cauliflower & Chickpea Wrap Recipe
Ingredients
- 2 15 oz cans chickpeas drained and rinsed
- 4 cups cauliflower (about 1 large head) florets cut into about 1 inch pieces
- 1 tbsp smoked paprika
- 1 tsp ground coriander
- 1 tsp thyme
- 1 tbsp garlic powder
- About 3-4 tbsp olive oil
- Salt & pepper to taste
- 6 tbsp buffalo sauce
- 1/4 cup tahini
- 1/4 cup plain greek yogurt
- Juice from 1 lemon
- 4 tsp maple syrup
- 6-8 tortillas
- 2-3 shaved carrots
- 3 cups spinach
Instructions
- Preheat oven to 425 degrees and line a large baking sheet with parchment paper.
- In a small bowl whisk all of your spices together and arrange your cauliflower & chickpeas on the baking sheet.
- Drizzle olive oil, spice mix, and salt & pepper over the cauliflower and chickpeas and toss them to coat before spreading them evenly into a single layer.
- Roast in the oven for 25-30 minutes until the cauliflower is tender and chickpeas are slightly crispy.
- While veggies are roasting, make your sauce by whisking together your buffalo sauce, tahini, greek yogurt, lemon juice, and maple syrup until smooth.
- Once the cauliflower & chickpeas are done roasting, add them to a large bowl and fully coat with the Buffalo sauce.
- Add about 3/4 cup of buffalo chickpea mixture, some shaved carrots, and a small handful of spinach to a tortilla, wrap it tightly and toasted in a pan if desired.
- Cut and enjoy!