Ingredients

• 2 cups cauliflower florets, chopped
• 1 can chickpeas, drained and rinsed
• ½ cup hot sauce (e.g., Frank’s Red Hot)
• 3 tablespoons unsweetened vegan yogurt
• 2 cups iceberg lettuce, shredded or torn
• 4 tortillas
• 4 tablespoons vegan Caesar dressing
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
2. Roast the veggies: Spread the cauliflower and chickpeas on the baking sheet. Season with salt and pepper. Roast for 15–20 minutes, or until golden and slightly crispy.
3. Make the sauce: In a large bowl, mix the hot sauce with the vegan yogurt until well combined.
4. Toss and coat: Once the cauliflower and chickpeas are done roasting, transfer them to the bowl and toss to coat with the sauce.
5. Assemble the wraps: Lay out the tortillas. Divide the cauliflower-chickpea mixture evenly among them. Top each with shredded lettuce and a tablespoon of vegan Caesar dressing.
6. Wrap and serve: Fold the tortillas into wraps. Optional: lightly grill them in a pan to crisp up the edges.
7. Storage: Wraps can be stored in the fridge for up to 4 days.

Nutrition