Roasted Cauliflower Chickpea Mediterranean Wrap
This Mediterranean Wrap is made with roasted cauliflower and chickpeas, a vegan spicy mayo, lemony kale, and fresh herbs. All wrapped up in naan, pita, or a tortilla, this healthy vegan wrap is perfect for lunch—or a spring or summer dinner!
Servings: 4 people
Ingredients
- 1 cup brown rice uncooked (optional)
- 2 tablespoons olive oil plus extra for rice and massaging kale
- Cauliflower head
- 15 ounces chickpeas canned
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- 1-2 cups torn kale
- 2 tablespoons parsley leaves
- 1-2 tablespoons lemon juice freshly squeezed
- 2 cups vegan mayonnaise
- 2 tablespoons chipotle sauce I like Cholula (use your favorite hot sauce or sriracha)
- 4 pieces of naan, pita rounds, or tortillas
Instructions
- Preheat oven to 425F.
- Prepare the rice (optional) by adding to pot, along with 2 cups of water and a drizzle of olive oil. Bring to boil, then simmer covered for 30-40 minutes until liquid is soaked up.
- Chop the cauliflower into florets (stems okay). Drain and rinse the chickpeas, pat dry. Add the cauliflower and chickpeas to a large mixing bowl. Toss with 2 tablespoons olive oil and cumin, smoked paprika, garlic powder, salt, and pepper. Spread onto a baking sheet (use parchment paper if needed). Roast for 25-35 minutes, stirring the contents of the pan halfway through cook time.
- Pull the kale leaves from their stems and chop finely. Add to the mixing bowl with a scant drizzle of olive oil. Massage the kale with your hands until it turns a vibrant green and softens. Chop the parsley leaves and toss into the bowl. Add lemon juice to the bowl and mix. If you used 2 cups of kale, add 2 tablespoons lemon juice, or if you used 1 cup of kale use 1 tablespoon lemon juice.
- In a small bowl, mix the vegan mayo and chipotle sauce.
- Warm the naan (or pita or tortilla) on a dry skillet or in the toaster oven. Be careful not to let it get to crispy or it will break in half.
- Remove the cauliflower/chickpea mix from the oven and let cool for a few minutes. Then add to the mixing bowl with the kale. Toss to combine everything.
- Assemble the wraps by spreading chipotle mayo onto the naan (or pita or tortilla), then add a spoonful of rice (optional), and then a generous spoonful of the cauliflower/chickpea/kale mix. Drizzle with more chipotle mayo if desired.