Curry Roasted Cauliflower Wrap
Crunchy chickpeas, savory roasted cauliflower, hummus, feta and other flavors combine in this satisfying vegetarian sandwich. Make extra crispy chickpeas for a great snack anytime!
Ingredients
- 8 oz canned low sodium chickpeas (garbanzo beans) rinsed and drained (pat dry)
- 1/8 tsp kosher salt
- 1 pinch Freshly ground black pepper
- 1 lb fresh cauliflower , trimmed and washed cut into 3/4" florets
- 2 Tbsp olive or vegetable oil
- 1 1/8 tsp curry powder
- 1/2 tsp kosher salt
- 1/2 cup prepared hummus
- 4 flour tortillas
- 4 oz baby arugula washed
- 1/4 cup prepared tzatziki cucumber-dill sauce
- 4 Tbsp seedless raisins
- 4 Tbsp crumbled Feta cheese
- 4 Tbsp seedless raisins
- 4 Tbsp crumbled Feta cheese
Instructions
Crispy Chickpeas
- Preheat oven to 350 F. On sheet pan coated with cooking spray, spread beans in single layer. Season with salt and pepper. Bake until crispy, 40 to 45 minutes.
Curry Roasted Cauliflower
- Preheat oven to 425 F. Combine cauliflower, oil, curry powder, salt and pepper. Toss to coat. On parchment-lined sheet pan, spread cauliflower mixture in single layer. Bake until browned, 12 to 14 minutes.
Assemble 1 Wrap
- Spread approx. 1/8 cup hummus over lower two-thirds of 1 tortilla.
- On top of the hummus, layer arugula, about 1/2 cup roasted curry cauliflower, 2 Tbsp Crispy Chickpeas, 1 Tbsp tzatziki sauce, 1 Tbsp raisins, and 1 Tbsp feta cheese.
- Fold lower third of tortilla up over filling. Fold in right and left edges of tortilla about 1" on each side. Roll wrap closed. Place seam side down. Cut diagonally in half.
Nutrition
Calories: 460kcalCarbohydrates: 59gProtein: 15gFat: 20gSaturated Fat: 5gCholesterol: 10mgSodium: 780mgFiber: 10gSugar: 13g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.