Chili Lime Chickpea Cauliflower Wrap

🥘 Ingredients

• red onion ½ onion, thinly sliced
• garlic 1 clove, grated
• lime ½ lime, zest and juice
• red wine vinegar 1 tbsp
• maple syrup 1 tsp, optional
• cilantro ¼ cup, minced
• salt 1 pinch
• avocado
• salt
• garlic powder 1 tsp
• ground coriander ½ tsp
• cauliflower 1 head, small, cut into 1 inch pieces
• garlic powder 2 tsp
• ground coriander 1 tsp
• onion powder 1 tsp
• thyme 1 tsp, dry
• salt 1 pinch
• avocado oil 1-2 tbsp
• chipotle peppers 1-2 peppers, from a can with adobo sauce
• unsweetened plant-based yogurt ½ cup
• vegan mayo 2 tbsp
• lime ½ lime, juice and zest
• maple syrup 2 tsp
• garlic 1 clove, grated
• cilantro ¼ cup, minced
• salt 1 pinch
• lettuce 2 cups, leaves

1. 1

   Preheat your oven to 425°F. In a bowl , add red onion , garlic , lime , red wine vinegar , maple syrup , cilantro , salt . Toss together to coat then place in the fridge.
2. 2

   Dry the chickpeas then add to a baking tray with 1 tbsp of avocado oil and a pinch of salt . Toss to coat, spread in a single layer and bake for 20 minutes . Cool for 5 minutes then add garlic powder and ground coriander . Toss to coat and bake for 10 minutes or until mostly crispy.
3. 3

   Add cauliflower to a separate tray with garlic powder , ground coriander , onion powder , thyme , salt , and avocado oil . Toss to coat then spread out on the tray, placing the florets cut side down. Bake for 20 minutes , toss then return to bake for 10 minutes or 15 minutes .
4. 4

   Place chipotle peppers , unsweetened plant-based yogurt , vegan mayo , lime , maple syrup , garlic , cilantro , and salt in a small blender cup and blend to combine. Or finely mince the peppers then whisk everything in a bowl.
5. 5

   Transfer the chickpeas to the tray of cauliflower. Drizzle with a few spoons of the chipotle sauce then toss together with tongs to coat.
6. 6

   Warm a pita and spread with some of the chipotle sauce, then top with lettuce , the chickpea-cauliflower mix, and some pickled onions. Wrap and enjoy!