Cauliflower Shawarma Wrap

Shawarma-spiced roasted cauliflower and chickpeas with garlic-tahini sauce in warm flatbread.

💪 Where's the protein? Right here — 18g

Chickpeas (10g)
Tahini (5g)
Flatbread (3g)

🍃 Sugar-Free Option

No added sweeteners in this recipe — it's sugar-free as written. Any sugars in the nutrition panel come from whole vegetables, grains, and fruit only.

Ingredients (all organic)

✓Cauliflower, 1/2 head, in florets
✓Chickpeas, 3/4 cup
✓Cumin + coriander + smoked paprika + turmeric, 2 tsp total
✓Whole-wheat flatbread, 1
✓
✓Garlic, 1 clove
✓Lemon, 1/2
✓Tomato + cucumber + red onion + parsley

Dotted ⓘ ingredients have photos and store locations in the field guide.

How to Prep

1Toss cauliflower and chickpeas with the spice blend and oil; roast at 450°F for 25 minutes.
2Whisk tahini, garlic, lemon, and water into sauce.
3Warm the flatbread, pile in the roast, salad, and sauce; roll.

🔪 Starting from raw? The basics (1)

Chickpeas: canned or from dry

Canned works everywhere — one 15-oz can, drained and rinsed, is about 1½ cups. From dry: soak overnight, then simmer 60–90 minutes until creamy inside (1 cup dry makes about 3 cups).

#wrap#high-fiber#weekend