If your taste buds are in the mood for a plant-based meal that’s as easy to make as it is delicious, then you’re in luck! This protein-rich wrap is great for when you’re on the go. The chickpea spread provides energy-boosting protein, while the cauliflower adds in potassium, fiber, and even more protein.
If you struggle with getting your daily 2-3 cups of vegetables a day (as recommended by the USDA), this is the wrap for you. The recipe calls for half a head of cauliflower, which clocks in at a whopping 6g of protein for only 75 calories and less than 1g fat. Veggies really are lean, mean protein machines!
Roasted Veggie Wrap with Red Bell Pepper Hummus
Servings: Makes 2 wraps
Ingredients
Wrap
- ½ small head of cauliflower, cut into bite-sized pieces
- ¼ small red onion, chopped
- 2 tbsp. olive oil
- 2 tortillas of your choice
- Fresh arugula
Red Bell Pepper Hummus
- 1-2 whole red bell peppers
- 2 c. chickpeas
- 4 tbsp. almond butter
- 3 tbsp. olive oil
- 2 cloves of garlic, minced
Directions
- Preheat the oven to 425º. In a medium-sized bowl, add cauliflower and onions. Drizzle with olive oil, season with ¼ tsp. salt and a pinch of pepper, then toss to combine. Spread evenly on an aluminum foil-lined baking sheet. Roast for 15-20 minutes, stirring halfway through.
- Set the oven temperature to broil. Place 1-2 whole bell peppers on a second aluminum foil-lined baking sheet, then on the center rack. Broil until skin is charred, about 8-10 minutes, flipping halfway through. One charred, move bell peppers into a large bowl, then close off the bowl using a lid or a large plate to keep the heat inside; let sit for 10 minutes. Remove charred skin and seeds and discard.
- To make the hummus, combine bell peppers and remaining hummus ingredients in a food processor. Process until smooth. Season with salt and pepper to taste.
- To assemble wraps, spread a layer of hummus on each tortilla. Add the roasted cauliflower and onion mixture, plus a handful of fresh arugula. Roll tortilla tightly.
Pro tip: The cauliflower and onions mixture can be made up to 5 days in advance, stored in an air-tight container in the fridge.
