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Buffalo Cauliflower & Chickpea Wraps

Roasted cauliflower and chickpeas with smoky chilli sauce, crunchy slaw and avocado folded into soft wraps.

Prep18 mins
Cook27 mins
Serves4
DifficultyEasy
Start cooking
Rustic cauliflower chickpea wraps with jagged edges and crunchy slaw
TooGut pickFlexible, practical, genuinely delicious.

Roast the chickpeas and cauliflower together but leave space between them. Crowding creates steam and kills the crisp edges this filling needs.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

Filling

  • 700 gcauliflower, torn into varied florets
  • 400 gchickpeas, drained and dried
  • 80 mlsimple chilli hot sauce
  • 2 tspsmoked paprika
  • 8 wholegrain wraps
  • 300 gcabbage, finely shredded
  • 2 avocado, roughly sliced
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Dry everything

Pat cauliflower and chickpeas dry. Toss with olive oil, paprika and salt.

Roast with space

Roast on two trays at 225°C for 24 to 27 minutes, turning once.

Sauce at the end

Toss hot cauliflower and chickpeas with chilli sauce, then return to the oven for 2 minutes.

Build rough wraps

Fill warm wraps with slaw, avocado and buffalo mixture. Fold loosely and accept the crunchy escapees.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,120 kJ

Protein17 g

Carbohydrate72 g

Fibre16 g

Fat18 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • Two large oven trays
  • Mixing bowl
  • Tongs