Name: Roasted Cauliflower Chickpea Wraps
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 head cauliflower (medium, cut into florets); 15 oz chickpeas (rinsed and drained); 2 tbsp olive oil; 3 tbsp harissa paste; kosher salt (to taste); black pepper (to taste); 1 cup feta cheese; 0.25 cup plain Greek yogurt; 2 tbsp lemon juice; 2 tsp olive oil; kosher salt (to taste); black pepper (to taste); 4 pita or naan bread; romaine lettuce (shredded); cucumbers (chopped); pickled red onions; tahini dressing; parsley (chopped)

These roasted cauliflower chickpea wraps feature harissa roasted veggies, feta spread, and tahini dressing. Ready in 35 minutes. Try this easy vegetarian dinner

Why These Roasted Cauliflower Chickpea Wraps Work So Well

If you’ve tried my roasted cauliflower chickpea tacos, you already know how good roasted cauliflower and chickpeas can be. These wraps build on that same idea, with harissa paste adding heat and depth. The creamy feta yogurt spread and tahini dressing balance everything out, making for a satisfying meal.

Top Reasons to Make Roasted Cauliflower Chickpea Wraps

Ready in 35 minutes, these wraps make a quick and satisfying weeknight dinner.
The harissa paste gives the cauliflower and chickpeas a smoky, spicy kick that’s tempered by the cool feta yogurt spread.
They’re endlessly customizable, so feel free to swap in your favorite toppings or add protein to suit your mood.

Key Ingredients for Roasted Cauliflower Chickpea Wraps

Harissa paste: This spicy, smoky chili paste gives the dish its signature flavor. Brand heat levels vary, so start with 2 tablespoons if you’re sensitive to spice. Mina and Zwita are reliable mild options.
Feta cheese: Buy a block of feta and crumble it yourself, it’s much creamier than the pre-crumbled kind. Full-fat works best, but reduced-fat will also do.
Greek yogurt: Use plain Greek yogurt (any fat percentage works). It adds tang and creaminess to the spread. If you need dairy-free, try a thick plant-based yogurt.

Essential Tools for Roasted Cauliflower Chickpea Wraps

Large baking sheet, to roast the cauliflower and chickpeas in a single layer
Parchment paper or aluminum foil, for easy cleanup
Medium mixing bowl, for the feta yogurt spread

Tips for Roasting Cauliflower and Chickpeas for Wraps

To get the best texture from your roasted cauliflower and chickpeas, spread them in a single layer on the baking sheet. If they’re crowded, they’ll steam instead of roast, and you’ll lose that crispy edge on the chickpeas. Toss them halfway through to ensure even browning. For the feta yogurt spread, use a block of feta you crumble yourself, it’s creamier than the pre-crumbled kind. If you want a thinner spread, add a splash more yogurt or a little milk. And don’t forget to taste your harissa paste before using it; heat levels vary by brand, so adjust the amount to your liking.

How to Keep Your Wraps from Getting Soggy

To keep your wraps from turning soggy, assemble them just before serving. If you’re meal-prepping, store the roasted cauliflower and chickpeas, feta spread, and toppings separately. When you’re ready to eat, warm the naan briefly, spread the feta yogurt, and pile on the veggies. The tahini dressing goes on last, too early and it’ll soak into the bread. Pickled red onions can be draining excess liquid, so pat them dry with a paper towel if needed.

Easy Variations for Roasted Cauliflower Chickpea Wraps

To change things up, try adding cooked chicken, steak, or shrimp for extra protein. Spread hummus on the naan along with or instead of the feta yogurt spread. Throw in some sliced avocado or chopped tomatoes for freshness. If you like heat, add jalapeño slices or a few dashes of hot sauce. These variations keep the wraps interesting without much extra work.

What to Serve with Roasted Cauliflower Chickpea Wraps

These wraps pair well with a variety of sides. Smashed potatoes or baked sweet potato fries make for a heartier meal. If you’re after something lighter, grilled zucchini or a fruit salad are good options. The wraps themselves are filling enough for a lunch, but you can always serve them with a side for dinner.

How to Store and Reheat Roasted Cauliflower Chickpea Wraps

Store leftover roasted cauliflower and chickpeas in an airtight container in the fridge for up to 5 days. The feta yogurt spread and tahini dressing can be made ahead and kept separately in the fridge for up to 7 days. To reheat the cauliflower and chickpeas, the air fryer works best, it restores some of the crispiness. You can also reheat them in a 350°F oven on a baking sheet, or in a skillet over medium heat, tossing occasionally. The microwave will work but may make the veggies a bit soft.

Frequently Asked Questions About Roasted Cauliflower Chickpea Wraps

Can I use fresh chickpeas instead of canned?

You can, but you’ll need to cook them first. The recipe is designed for canned chickpeas, which are already tender. If using dried, cook until soft before roasting.

How do I make these wraps gluten-free?

Use gluten-free pita or large lettuce leaves in place of naan. The filling itself is naturally gluten-free.

Can I make the tahini dressing from scratch?

Yes, whisk together tahini, lemon juice, water, garlic, and salt to taste. The recipe calls for a store-bought version to save time, but homemade works great.

What if I don’t have harissa?

You can substitute with a mix of tomato paste and a little smoked paprika and cayenne, but the flavor won’t be quite the same. Harissa is distinctive.