Chili Lime Chickpea Cauliflower Wrap

There’s something magical about the moment seasons shift—from cool spring breezes to the warmer days of early summer. It’s the time when cravings lean into bright, zesty flavors that awaken the palate. One dish that captures this seasonal shift perfectly is the Chili Lime Chickpea Cauliflower Wrap.

This wrap has quickly become a household favorite not just because it’s hearty and nourishing, but because it feels like a celebration with every bite. It’s inspired by the simple joy of roasted street foods—where humble ingredients like chickpeas and cauliflower are transformed with heat, spice, and citrus. Growing up, my family would often roast vegetables tossed in spices and lime juice as a quick meal or snack. We’d wrap them in flatbreads, add whatever herbs were in the garden, and finish with a drizzle of homemade sauce. It was unfussy, flavorful, and deeply satisfying.

Today, this wrap is my plant-based homage to those memories—a blend of smoky chipotle yogurt, crunchy pickled onions, and warm roasted veggies. It’s cozy yet vibrant, and whether you’re new to plant-based meals or a seasoned pro, this recipe is here to impress.

Why You’ll Love This Recipe:

• Flavor-Packed: Zingy lime, spicy chili, and creamy chipotle yogurt bring bold taste to every bite.
• Meal Prep Friendly: Roast the veggies and chickpeas ahead of time and assemble when ready.
• Customizable: Gluten-free? Swap the pita for gluten-free wraps or lettuce cups. Spice-sensitive? Adjust the chipotle to taste.
• Satisfying and Wholesome: Protein from chickpeas, fiber from cauliflower, and healthy fats in the sauce make it a balanced choice.

INGREDIENTS YOU’LL NEED:

For the Quick Pickled Onions:

• 1/2 medium red onion, thinly sliced
• 1 clove garlic, grated
• Zest and juice of 1/2 a lime
• 1 tbsp red wine vinegar
• 1 tsp maple syrup (optional)
• 1/4 cup cilantro, finely chopped
• Pinch of kosher salt

For the Roasted Cauliflower and Chickpeas:

• 1 small head cauliflower, cut into 1-inch florets
• 1 (15 oz) can chickpeas, drained and rinsed
• 2 tsp garlic powder
• 1 tsp ground coriander
• 1 tsp onion powder
• 1 tsp dried thyme
• Avocado oil for roasting
• Salt to taste

For the Chipotle Yogurt Sauce:

• 1–2 chipotle peppers in adobo sauce
• 1/2 cup unsweetened plant-based yogurt
• 2 tbsp vegan mayo (or more yogurt)
• Juice and zest of 1/2 a lime
• 2 tsp maple syrup
• 1 clove garlic, grated
• 1/4 cup cilantro, finely chopped
• 1–2 tbsp water (optional, for thinning)

For Assembly:

• 3–4 soft pitas or flatbreads
• Shredded lettuce or leafy greens

How to Make Chili Lime Chickpea Cauliflower Wrap:

STEP-BY-STEP INSTRUCTIONS:

1. Make the Quick Pickled Onions

In a small bowl, combine red onion slices with grated garlic, lime juice and zest, vinegar, maple syrup, cilantro, and a pinch of salt. Stir well and let marinate in the fridge while everything else cooks. This adds a bright tangy crunch to your wrap.

2. Roast the Chickpeas

Preheat oven to 425°F (220°C). Spread rinsed and dried chickpeas on a parchment-lined tray. Drizzle with oil, season lightly with salt, and roast for 20 minutes. Remove, let cool slightly, then toss with 1 tsp garlic powder and 1/2 tsp coriander. Roast 10 more minutes until crispy and golden.

3. Roast the Cauliflower

Meanwhile, toss cauliflower florets with remaining spices (garlic powder, coriander, onion powder, thyme), a pinch of salt, and avocado oil. Arrange cut side down on a separate tray for optimal browning. Roast for 30–35 minutes until golden at the edges and tender inside.

4. Blend the Chipotle Yogurt Sauce

In a blender or bowl, combine yogurt, mayo, chipotle peppers, lime juice and zest, maple syrup, garlic, cilantro, and a pinch of salt. Blend until creamy. Add water 1 tablespoon at a time to reach your preferred consistency. It should be thick enough to spread but still drizzle-friendly.

5. Combine Chickpeas and Cauliflower

Once roasted, toss the chickpeas and cauliflower together in a bowl. Add a few spoonfuls of chipotle yogurt sauce and stir gently until coated.

6. Assemble the Wraps

Warm your pitas slightly (either in a skillet or microwave). Spread chipotle sauce over each, then layer on lettuce, the chickpea-cauliflower mix, and a spoonful of pickled onions. Roll, fold, or wrap as desired.

HELPFUL TIPS:

• Roast Smart: Roasting chickpeas separately keeps them crispy—adding them to the cauliflower tray too early can lead to sogginess.
• Milder Sauce? Use only 1 chipotle pepper or swap in a roasted red pepper for a gentler heat.
• Batch Prep: Double the cauliflower and chickpeas and store for future wraps, bowls, or salads.

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 3–4 wraps
• Category: Lunch, Dinner
• Method: Roasting
• Cuisine: American, Fusion
• Diet: Vegan, Dairy-Free

NOTES:

• Use a high-quality plant-based yogurt for best flavor—unsweetened and plain works best.
• You can skip the pickled onions, but they really elevate the final wrap.
• These wraps taste amazing cold, too—perfect for packed lunches.

NUTRITIONAL INFORMATION:

Approximate per wrap (without pita):
Calories: 290 | Protein: 11g | Carbohydrates: 28g | Fiber: 9g | Fat: 14g
(Values will vary depending on brands and ingredients used.)

FREQUENTLY ASKED QUESTIONS:

Q: Can I make this without chipotle?
A: Yes! Swap with roasted red peppers or a spoonful of smoked paprika for a smoky but milder flavor.

Q: How long does the sauce last?
A: Stored in an airtight container, the chipotle yogurt sauce lasts 4–5 days in the fridge.

Q: What other wraps can I use?
A: Try whole wheat tortillas, gluten-free wraps, or even sturdy lettuce leaves like romaine.

STORAGE INSTRUCTIONS:

Store chickpeas, cauliflower, onions, and sauce separately in airtight containers.

• Refrigerate for up to 4 days
• Reheat chickpeas/cauliflower in oven or air fryer
• Wraps should be assembled fresh to avoid sogginess

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Indian Butter Cauliflower (Cauliflower Makhani)
• Lime Chilli Coconut Chicken
• One-Pot Cheesy Chicken Broccoli Rice Casserole – Creamy, Cozy & So Easy!
• Air Fryer Bang Bang Shrimp Tacos

CONCLUSION:

The Chili Lime Chickpea Cauliflower Wrap is the kind of meal that makes you fall in love with plant-based cooking all over again. It’s a testament to how simple ingredients—when treated with a little love and spice—can transform into something vibrant, nourishing, and irresistibly delicious. Whether you’re meal prepping for the week or serving lunch to friends, this wrap delivers flavor and heart in every bite.

Print