Buffalo Cauliflower & Chickpea Wraps

Method

1. Preheat the oven to 200°C / 392°F fan-assisted. Drain and rinse the chickpeas and trim the cauliflower into florets, then add both to a large roasting tray. Drizzle with olive oil, season with salt and pepper and toss through with your hands. Roast for 20-25 minutes or until slightly charred.
2. Meanwhile slice the lettuce, red cabbage, cucumber and red onion, then dice the tomatoes.
3. Heat the flatbreads in a toaster or leave them directly on a rack in the oven for a minute.
4. Add the hot sauce and margarine to a small saucepan over a medium heat. Cook through until combined, then remove from the heat and transfer to a mixing bowl. Add the chickpeas and cauliflower, and stir until fully coated.
5. To serve, first add some lettuce to each flatbread followed by sliced cabbage, cucumber and red onion, and the diced tomatoes. Next add a few spoonfuls of the buffalo chickpea and cauliflower.
6. To finish, combine the mayonnaise and dried dill in a small bowl along with the juice from half the lemon. Stir to combine, then drizzle the dressing all over the wraps. Deeeelicious.