Are you looking for a vibrant, flavorful meal that’s both satisfying and easy to prepare? These roasted cauliflower and chickpea shawarma wraps are just what you need. Packed with spices and a burst of flavor, they make for a great lunch or dinner option that’s sure to impress your taste buds.
Imagine sinking your teeth into a warm wrap filled with tender roasted cauliflower, crispy chickpeas, and a drizzle of creamy tahini sauce. This recipe is not only delicious but also packed with plant-based protein, making it a wholesome choice for anyone looking to enjoy a meatless meal.
What’s fantastic about these wraps is how versatile they are. You can customize the toppings, add your favorite vegetables, or switch up the sauces to suit your preferences. Whether you’re meal prepping for the week or hosting a casual gathering, these wraps are a surefire way to delight everyone at the table.
Delicious Shawarma Wraps with Roasted Cauliflower and Chickpeas
These roasted cauliflower and chickpea shawarma wraps feature spiced veggies enveloped in a warm tortilla, topped with fresh ingredients and a tangy sauce. The result is a satisfying wrap that’s both nutritious and bursting with flavor.
The combination of warm spices creates a delightful taste experience, with earthy notes from the chickpeas and a satisfying crunch from the roasted cauliflower.
Ingredients
- 1 medium head of cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 large tortillas or wraps
- 1 cup fresh greens (spinach, arugula, or lettuce)
- 1/2 cup diced tomatoes
- 1/2 cup sliced cucumbers
- 1/4 cup tahini sauce or yogurt sauce for drizzling
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Cauliflower and Chickpeas: In a large bowl, combine the cauliflower florets and chickpeas. Drizzle with olive oil and sprinkle with cumin, paprika, turmeric, garlic powder, salt, and pepper. Toss until evenly coated.
- Roast the Mixture: Spread the cauliflower and chickpea mixture on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is golden and tender, and the chickpeas are crispy.
- Assemble the Wraps: Lay the tortillas on a flat surface. Begin by adding a handful of fresh greens, followed by a generous scoop of the roasted cauliflower and chickpeas. Top with diced tomatoes and sliced cucumbers.
- Drizzle with Sauce: Finish by drizzling tahini sauce or yogurt sauce over the fillings. Roll up the wraps tightly, folding in the sides as you go to secure the filling.
- Serve: Cut the wraps in half if desired, and serve immediately with extra sauce on the side.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 wraps
- Calories: 320kcal
- Fat: 12g
- Protein: 10g
- Carbohydrates: 45g
