Buffalo Cauliflower & Chickpea Wrap Recipe
These wraps are PERFECT if you are looking for a vegetarian option loaded with flavor. With a yummy cauliflower & chickpea mixture coated in the best buffalo sauce that’s both spicy and sweet, this recipe truly can’t be beat.
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!