Moroccan Spiced Roasted Cauliflower and Chickpea Wraps with Sriracha Aioli
Wake up your tastebuds with easy to make oven roasted cauliflower and chickpeas wraps seasoned with Moroccan spices, paired with cherry tomatoes, lettuce and drizzled with a sriracha aioli.
Ingredients
Roasted Cauliflower and Chickpeas
- 4 tsp smoked paprika
- ½ tsp chili powder
- 2 tsp ground cumin
- 1.5 tsp ground coriander
- ½ tsp dried oregano
- 1 tsp ground black pepper
- ½ tsp ground white pepper
- 1 tsp turmeric
- 1.5 tsp salt
- 1 medium size head of cauliflower cut into bite size florets
- 1 14 oz can chickpeas drained
- 2 tbsp vegetable oil
Sriracha Aioli
- ½ cup Greek yogurt
- 1 tbsp mayonnaise
- 2 tbsp sriracha sauce
- juice from half a lime
- ½ tsp ground black pepper
Cherry Tomato Salad
- 1 cup cherry tomatoes halved
- ½ tsp dried oregano
- salt and pepper to taste
Rest of Wrap Ingredients
- 6 8" flour tortillas
- 6 large green or red lettuce leaves chopped
Instructions
Roasted Cauliflower and Chickpeas
- Preheat oven to 425 F (200 C).
- Mix spices into a small bowl and set aside until needed.
- Put cauliflower florets and chickpeas into a large bowl, then pour veggie oil over. Toss to coat, before pouring the spice mix into the bowl. Stir until well coated.
- Pour prepared cauliflower, chickpea mix onto a baking sheet and pop into the oven.
- Roast for between 20 to 25 minutes, stirring halfway through, until cauliflower is soft and brown.
Sriracha Aioli
- While cauliflower and chickpeas are roasting, stir together the sriracha aioli ingredients. Pop the aioli into the fridge to allow the flavors to meld.
Cherry Tomato Salad
- Place halved cherry tomatoes in a small bowl. Stir in oregano, then season to taste with salt and pepper. Set aside until needed.
Making Your Wraps
- Slightly warm flour tortillas. Then layer, starting with the chopped lettuce, followed by the roasted cauliflower, chickpea mix. Top with a spoonful of cherry tomato salad, and drizzle with the sriracha aioli.
- Serve and enjoy.
