Curried Chickpea and Cauliflower Wraps
The ingredients speak for themselves. Spicy curry. Fresh veggies. Diced apples. Crunchy cashews. Spinach tortillas. Lime crema! Bursting with flavor, these Curried Chickpea and Cauliflower Wraps are perfect for an on-the-go gluten free lunch or light, meat free weeknight dinner.
Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
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6
Mission Gluten Free Spinach Herb Tortillas, warmed -
½
tsp. Curry powder -
½
tsp. Ground cumin -
½
tsp. Ground coriander -
½
tsp. Chili powder -
½
tsp. Salt, divided -
½
tsp. Pepper, divided -
1 ½
cups Cauliflower florets, small, blanched and drained well -
½
can (19 oz.) Chickpeas, drained and rinsed -
2
tbsp. Coconut oil, melted and divided -
⅓
cup Greek yogurt -
⅓
cup Cilantro, finely chopped -
1
tsp. Lime zest -
2
tbsp. Lime juice -
1
tbsp. Ginger, minced -
1
Garlic clove, minced -
1
Apple, peeled, diced -
1
rib Celery, diced -
2
tbsp. Cashews, chopped -
2
tbsp. Red Onions, finely diced -
1
cup Spinach
INSTRUCTIONS
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Step 1
Preheat oven to 425°F. In large bowl, stir together curry powder, cumin, coriander, chili powder and ¼ tsp. each salt and pepper. Add in cauliflower, chickpeas and 1 tbsp. coconut oil; toss to coat. Arrange in single layer on parchment paper-lined baking sheet and bake for 15 to 20 minutes. Mash slightly with a fork.
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Step 2
In another large bowl, stir together Greek yogurt, cilantro, lime zest, lime juice, ginger, garlic and remaining salt and pepper.
-
Step 3
Combine chickpea and cauliflower mixture, apple, celery, cashews, red onion and spinach. Then stir in yogurt mixture.
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Step 4
Warm tortillas according to package directions.
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Step 5
Spoon curried chickpea and cauliflower mixture down center of each tortilla leaving a small border on either end. Fold up bottom of tortilla over filling; fold in sides and roll up tightly starting from the bottom.