Vegetarian

Mexican Cauliflower and Chickpea wraps takes several minutes to prepare.

Mexican Cauliflower and Chickpea wraps takes several minutes to cook.

Mexican Cauliflower and Chickpea wraps makes 6 servings.

The ingredients for Mexican Cauliflower and Chickpea wraps are:

1 medium head cauliflower, chopped into bite-sized pieces
2 medium onions, diced
1 tbsp Extra virgin olive oil
1 tbsp Chili powder
2 tsp Chipotle chile powder
2 tsp Ground cumin
2 Garlic cloves, minced
0.5 tsp Salt
6 Ole Extreme wellness high fiber low carb-tortilla wraps
4.5 cup (3 cans) Chickpeas, drained and rinsed

Here is how you make Mexican Cauliflower and Chickpea wraps:

Preheat oven to 400 degrees F. Spray baking sheet with non-stick cooking spray.Place the cauliflower, chickpeas, and red onion in a large bowl, drizzle with olive oil, and sprinkle with the chili powder, chipotle chili powder, cumin, garlic powder, and salt. Toss to evenly coat, then spread in a single layer on the prepared baking sheet. Bake for 30 to 35 minutes, stirring twice, until the chickpeas are crispy and the cauliflower is just tender. Remove from the oven and set aside.Spoon 1/6 of mixture onto one Ole wrap and fold like a burrito. Enjoy!Serving Size: 6 wrapsNumber of Servings: 6Recipe submitted by SparkPeople user MICRONERDCHICK.

The nutritional information for Mexican Cauliflower and Chickpea wraps is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 270.3

• Total Fat: 7.3 g
• Cholesterol: 0.0 mg
• Sodium: 1,251.3 mg
• Total Carbs: 55.1 g
• Dietary Fiber: 22.0 g
• Protein: 15.5 g