Description

This vibrant wrap features tender roasted cauliflower florets and chickpeas, seasoned with a warm blend of chili powder, cumin, and paprika, then brightened with fresh lime juice. The savory filling is complemented by creamy avocado, crisp red onion, and fresh cilantro, all nestled within a soft, warm tortilla. The cooking method involves roasting the vegetables, which brings out their natural sweetness and creates a satisfying texture contrast.

Ingredients

Scale

1 head cauliflower, cut into small florets
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
2 tablespoons fresh lime juice (from 1–2 limes)
4–6 large flour tortillas
1 ripe avocado, diced
1/4 cup finely diced red onion
1/4 cup fresh cilantro, chopped

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Instructions

Preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C). Line a baking sheet with parchment paper if using an oven.
In a large bowl, combine the cauliflower florets and drained chickpeas. Drizzle with olive oil, then sprinkle with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Toss until the vegetables are evenly coated.
Spread the seasoned cauliflower and chickpeas in a single layer on the prepared baking sheet or in the air fryer basket.
Roast in the oven for 20-25 minutes, or air fry for 15-20 minutes, stirring halfway through, until the cauliflower is tender-crisp and slightly browned, and the chickpeas are lightly toasted.
Remove from the oven or air fryer and immediately squeeze the fresh lime juice over the roasted vegetables. Toss gently to combine.
Warm the tortillas according to package directions, either in a dry skillet, microwave, or oven, until soft and pliable.
To assemble, place a portion of the chili lime chickpea and cauliflower mixture onto the center of each warm tortilla. Top with diced avocado, red onion, and fresh cilantro.
Fold in the sides of the tortilla, then roll it up tightly to form a wrap. Serve immediately.

Notes

Adjust the amount of chili powder to suit your preferred spice level.

For extra crispiness, ensure the cauliflower and chickpeas are spread in a single layer and not overcrowded during roasting.

Warming the tortillas makes them more flexible and less likely to tear when rolled.

A drizzle of a creamy sauce or a spicy mayo can be added for an extra layer of flavor.

This filling can be prepared ahead of time and stored in the refrigerator for up to 3 days; assemble wraps just before serving.

Prep Time: 15 minutes
Cook Time: 20-25 minutes

Nutrition

Calories: 380
Fat: 17g
Carbohydrates: 48g
Protein: 13g