Good quality vegan flatbreads can be tricky to find, but if you’re having trouble locating you can simply use a tortilla wrap.
We’re practically addicted to dried dill at the moment. But if that’s not your thing, any creamy and light dressing will do – such as a vegan yoghurt or just plain vegan mayo.
Don’t forget to use up any fresh veggies at the back of your fridge! We’re sure things like radishes, kale – and any salady type veggie – would work in these wraps.
Buffalo Cauliflower & Chickpea Wraps 🔥
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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.
Meanwhile slice the lettuce, red cabbage, cucumber and red onion, then dice the tomatoes.
Heat the flatbreads in a toaster or leave them directly on a rack in the oven for a minute.
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.
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.
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.
1 x 400g / 14oz tin of chickpeas
2 Comments
Any suggestions for an alternate to the hot sauce? This looks so good and I want to try it, but I’m just not used to spicy food.
what about BBQ sauce.? I love it with ranch flavors