Buffalo Chickpea Wraps

Serves 3

• 1 15 oz can chickpeas, drained and rinsed

• 2 cups of cauliflower florets (about 1 small head of cauliflower), cut into 1 inch pieces

• 1 1/2 tsp smoked paprika

• 1/2 tsp ground coriander

• 1/2 tsp dry thyme

• 1 1/2 tsp garlic powder

• 2 tbsp avocado oil

• Salt to taste

Sweet and Spicy Buffalo Sauce

• 5 tbsp buffalo sauce

• 3 tbsp tahini

• 3 tbsp plain unsweetened dairy-free yogurt

• Juice of half a lemon (or more to taste)

• 3 tsp maple syrup

Assemble

• 3 Burrito Sized Tortillas

• Spinach

• Shredded Carrots

Preheat the oven to 425F. Place your chickpeas on a clean kitchen towel and pat dry to remove excess moisture. Place the chickpeas and cauliflower in a bowl and toss with spice blend - make sure everything is well coated. Then place on a large baking tray.

For even roasting, make sure to spread everything out evenly into a single layer. Avoid overcrowding.

Place the baking tray on the middle rack of the oven and roast for 30 minutes, flipping the chickpeas and cauliflower half way through.

Meanwhile, prepare your sauce. Combine the buffalo sauce, yogurt, tahini, lemon and maple syrup together in a small bowl and whisk until smooth.

Place the roasted chickpeas and cauliflower in a mixing bowl then pour the buffalo sauce overtop and mix to coat.

Now assemble your wrap. Warm up your tortilla to make it pliable, then lay it on a flat surface. Top with greens and carrots then spoon on the cauliflower and chickpea mixture. Tuck and roll the burrito tight and place in a pan over medium low heat seam side down for 2-3 minutes, flip and cook another 2-3 minutes until both sides are golden then serve.

Note: Cut your cauliflower into even 1 inch pieces. Having more uniform pieces of cauliflower will help the cauliflower roast more evenly and cook all the way through.