Spiced Roasted Cauliflower and Chickpea Shawarma Wraps
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 warm spices, crispy chickpeas, and tender cauliflower, they’re a delicious twist on classic shawarma—without the meat. Perfect for a quick lunch or a hearty dinner, these wraps come together in under an hour and are sure to become a favorite in your rotation.
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’s tips
- Make sure to spread the cauliflower and chickpeas in a single layer on the baking sheet so they roast evenly and get crispy edges.
- For extra crispiness, pat the chickpeas dry with a paper towel before tossing with oil and spices.
- Warm the tortillas in a dry skillet or microwave before assembling to make them more pliable and easier to roll.
- If you prefer a lighter sauce, use a simple lemon-tahini dressing instead of a thick yogurt sauce.
Substitutions
- Use sweet potato or broccoli instead of cauliflower for a different veggie twist.
- Swap the tortillas for pita bread or lettuce wraps for a gluten-free or low-carb option.
- Replace tahini sauce with hummus or a garlic-yogurt sauce for a different flavor profile.
- Add sliced red onion or pickled turnips for extra crunch and tang.
Storage & reheating
Store any leftover roasted cauliflower and chickpea mixture in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 5–7 minutes to restore crispiness, then assemble fresh wraps with new toppings and sauce.
Frequently asked questions
Can I make the roasted cauliflower and chickpeas ahead of time?
Yes, you can roast them up to 2 days ahead. Store them in the fridge and reheat in the oven or a skillet before assembling the wraps.
Can I use frozen cauliflower instead of fresh?
Absolutely. Thaw the frozen cauliflower and pat it dry to remove excess moisture before roasting. You may need to adjust the roasting time slightly.
What can I use instead of tahini sauce?
You can use any creamy sauce you like, such as Greek yogurt with lemon and garlic, hummus, or even a simple vinaigrette.
Are these wraps vegan?
Yes, as long as you use a vegan-friendly sauce like tahini or a dairy-free yogurt. The rest of the ingredients are plant-based.
