Mediterranean Vegan Wraps with Cauliflower and Tahini
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted cauliflower and chickpeas wrapped in lettuce with tahini, arugula, and peppers. A healthy, hearty vegan Mediterranean wrap that can be prepped ahead for lunch or a light dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 Tahini sauce recipe
- 1 large head cauliflower, (cut into florets)
- extra virgin olive oil,
- kosher salt
- 2 tsp za'atar spice, (more for later)
- 1 tsp sweet Spanish paprika
- 1/2 tsp cumin
- 1 lemon, (cut in half (you'll use as much of the lemon juice to your liking))
- 2 cups baby arugula
- 1 small red onion, (halved then thinly sliced)
- 1 cup chickpeas
- 1 bell pepper, (any color, cored and sliced into thin batons)
- 2 jalapeno peppers, (sliced into rounds (optional))
- 4 Flatbread or lettuce wraps
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 2053mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 914mg
- Calcium
- 91mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2053MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.