Harissa Roasted Cauliflower and Chickpea Wraps

• 1 head cauliflower, cut into florets
• 1 can (15 ounces) chickpeas, drained and rinsed
• 3 tablespoons olive oil
• 2 tablespoons harissa paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 4 large whole wheat tortillas
• 1/2 cup plain Greek yogurt
• 2 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1 diced tomato
• 1 diced cucumber
• 1 minced garlic clove

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss cauliflower and chickpeas with olive oil, harissa paste, smoked paprika, cumin, salt, and pepper.
3. 3 Spread the mixture on a baking sheet and roast for 25 minutes, stirring halfway through.
4. 4 While roasting, mix Greek yogurt with lime juice and minced garlic in a small bowl.
5. 5 Warm tortillas in a dry skillet over medium heat for about 30 seconds per side.
6. 6 Once the veggies are roasted, assemble the wraps by placing a spoonful of yogurt mixture on each tortilla.
7. 7 Top with roasted cauliflower and chickpeas, diced tomato, and cucumber.
8. 8 Sprinkle with fresh cilantro and roll up the wraps tightly.
9. 9 Serve immediately.

Equipment

• Baking sheet
• Skillet

Variations

• Add crumbled feta cheese for extra tanginess.

Substitutions

• Use tahini instead of Greek yogurt for a nutty flavor.

Pairings

• Tabouleh
• Pita bread

Nutrition

Tips

• Adjust harissa amount to your spice preference.
• For extra crisp, broil the veggies for an additional 2 minutes at the end of roasting.

Storage

Store wraps in an airtight container in the fridge for up to 2 days. Reheat in a microwave or skillet.

Freezing: Wraps can be frozen for up to 1 month. Thaw in the fridge and reheat gently in a skillet.

Serving Suggestions

• Serve with a side of hummus or a fresh green salad.

FAQ