Roasted Cauliflower Chickpea Wraps
These roasted cauliflower chickpea wraps feature harissa roasted veggies, feta spread, and tahini dressing. Ready in 35 minutes. Try this easy vegetarian dinner!
These pair naturally with what you’re making now: Roasted Cauliflower Chickpea Salad with Tahini Dressing, Chicken Caesar Wraps, Roasted Cauliflower with Chickpeas and Pomegranate, and Parmesan Roasted Cauliflower.
Why These Roasted Cauliflower Chickpea Wraps Work So Well
If you’ve tried my roasted cauliflower chickpea tacos, you already know how good roasted cauliflower and chickpeas can be. These wraps build on that same idea, with harissa paste adding heat and depth. The creamy feta yogurt spread and tahini dressing balance everything out, making for a satisfying meal.
Top Reasons to Make Roasted Cauliflower Chickpea Wraps
- Ready in 35 minutes, these wraps make a quick and satisfying weeknight dinner.
- The harissa paste gives the cauliflower and chickpeas a smoky, spicy kick that’s tempered by the cool feta yogurt spread.
- They’re endlessly customizable, so feel free to swap in your favorite toppings or add protein to suit your mood.
Key Ingredients for Roasted Cauliflower Chickpea Wraps
- Harissa paste: This spicy, smoky chili paste gives the dish its signature flavor. Brand heat levels vary, so start with 2 tablespoons if you’re sensitive to spice. Mina and Zwita are reliable mild options.
- Feta cheese: Buy a block of feta and crumble it yourself, it’s much creamier than the pre-crumbled kind. Full-fat works best, but reduced-fat will also do.
- Greek yogurt: Use plain Greek yogurt (any fat percentage works). It adds tang and creaminess to the spread. If you need dairy-free, try a thick plant-based yogurt.
Essential Tools for Roasted Cauliflower Chickpea Wraps
- Large baking sheet, to roast the cauliflower and chickpeas in a single layer
- Parchment paper or aluminum foil, for easy cleanup
- Medium mixing bowl, for the feta yogurt spread
Tips for Roasting Cauliflower and Chickpeas for Wraps
To get the best texture from your roasted cauliflower and chickpeas, spread them in a single layer on the baking sheet. If they’re crowded, they’ll steam instead of roast, and you’ll lose that crispy edge on the chickpeas. Toss them halfway through to ensure even browning. For the feta yogurt spread, use a block of feta you crumble yourself, it’s creamier than the pre-crumbled kind. If you want a thinner spread, add a splash more yogurt or a little milk. And don’t forget to taste your harissa paste before using it; heat levels vary by brand, so adjust the amount to your liking.
How to Keep Your Wraps from Getting Soggy
To keep your wraps from turning soggy, assemble them just before serving. If you’re meal-prepping, store the roasted cauliflower and chickpeas, feta spread, and toppings separately. When you’re ready to eat, warm the naan briefly, spread the feta yogurt, and pile on the veggies. The tahini dressing goes on last, too early and it’ll soak into the bread. Pickled red onions can be draining excess liquid, so pat them dry with a paper towel if needed.
Easy Variations for Roasted Cauliflower Chickpea Wraps
To change things up, try adding cooked chicken, steak, or shrimp for extra protein. Spread hummus on the naan along with or instead of the feta yogurt spread. Throw in some sliced avocado or chopped tomatoes for freshness. If you like heat, add jalapeño slices or a few dashes of hot sauce. These variations keep the wraps interesting without much extra work.
What to Serve with Roasted Cauliflower Chickpea Wraps
These wraps pair well with a variety of sides. Smashed potatoes or baked sweet potato fries make for a heartier meal. If you’re after something lighter, grilled zucchini or a fruit salad are good options. The wraps themselves are filling enough for a lunch, but you can always serve them with a side for dinner.
How to Store and Reheat Roasted Cauliflower Chickpea Wraps
Store leftover roasted cauliflower and chickpeas in an airtight container in the fridge for up to 5 days. The feta yogurt spread and tahini dressing can be made ahead and kept separately in the fridge for up to 7 days. To reheat the cauliflower and chickpeas, the air fryer works best, it restores some of the crispiness. You can also reheat them in a 350°F oven on a baking sheet, or in a skillet over medium heat, tossing occasionally. The microwave will work but may make the veggies a bit soft.
Frequently Asked Questions About Roasted Cauliflower Chickpea Wraps
Can I use fresh chickpeas instead of canned?
You can, but you’ll need to cook them first. The recipe is designed for canned chickpeas, which are already tender. If using dried, cook until soft before roasting.
How do I make these wraps gluten-free?
Use gluten-free pita or large lettuce leaves in place of naan. The filling itself is naturally gluten-free.
Can I make the tahini dressing from scratch?
Yes, whisk together tahini, lemon juice, water, garlic, and salt to taste. The recipe calls for a store-bought version to save time, but homemade works great.
What if I don’t have harissa?
You can substitute with a mix of tomato paste and a little smoked paprika and cayenne, but the flavor won’t be quite the same. Harissa is distinctive.
Recipe
Roasted Cauliflower Chickpea Wraps
Harissa roasted cauliflower and chickpeas served in fluffy naan bread with a creamy feta yogurt spread, lettuce, crisp cucumbers, pickled red onions, and a drizzle of tahini dressing.
Ingredients
- 1 head cauliflower, medium, cut into florets
- 15 oz chickpeas, rinsed and drained
- 2 tbsp olive oil
- 3 tbsp harissa paste
- kosher salt, to taste
- black pepper, to taste
- 1 cup feta cheese
- 0.25 cup plain Greek yogurt
- 2 tbsp lemon juice
- 2 tsp olive oil
- kosher salt, to taste
- black pepper, to taste
- 4 pita or naan bread
- romaine lettuce, shredded
- cucumbers, chopped
- pickled red onions
- tahini dressing
- parsley, chopped
Instructions
- 1
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or aluminum foil.
- 2
Spread cauliflower and chickpeas on prepared pan and toss with olive oil. Top with harissa paste and toss until well coated. Season with salt and pepper. Roast for 25 to 30 minutes, tossing halfway through, or until cauliflower is tender and the chickpeas are crispy.
- 3
Meanwhile, make the feta yogurt spread. In a medium bowl, stir together the feta cheese, Greek yogurt, lemon juice, olive oil, salt, and pepper.
- 4
To assemble the wraps, spread each pita or naan bread evenly with the feta yogurt spread. Top with with lettuce, roasted cauliflower and chickpeas, cucumber, and pickled red onions. Drizzle with tahini dressing and garnish with chopped parsley. Serve immediately.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 18 of 18 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: Middle Eastern, Oven Baked, spicy, vegetarian
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