Buffalo Cauliflower and Chickpea Wraps + Avocado Lime Drizzle!

I was skeptical about this recipe at first. I didn’t think it was going to fill me up at all, but boy was I wrong. My husband fell in love with these and they were gone before I knew it!

  • 2 tsp Chili Powder
  • 1 tsp Cumin
  • 1/4 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Sea Salt
  • 1 Tbsp Lime Juice
  • 1 Tbsp Olive Oil
  • 1 Tbsp Water
  • 1 can of Chickpeas
  • Romaine Hearts
  • Frank’s Buffalo Sauce
  • 1 head of Cauliflower (this would be the best choice, but I used a thawed frozen bag of florets instead).

For the Dip!

  • 1 Avocado
  • 1 Tbsp Lime Juice
  • Minced Garlic
  • 1/2 tsp Salt
  • 1/2 cup Water
  1. Preheat the oven to 400 degrees.
  2. In a large bowl whisk together: chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water.
  3. Stir in the chickpeas until coated, then stir in the cauliflower.
  4. Place the vegetables on a baking sheet and bake for 30 minutes. Make sure to turn occasionally. Chickpeas should be slightly crispy, cauliflower should be tender. Remove from oven.
  5. To make the drizzle – put all ingredients in a food processor or blender and blend until smooth.
  6. Place the desired amount of the cauliflower chickpea mix on to romaine hearts. Drizzle with the avocado lime mixture as well as the buffalo sauce.

*Note: The picture on the left is this recipe. The right, is this recipe + ground turkey for my husband.



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