5.0 from 3 votes
"Honey" Garlic-Roasted Chickpea Wraps
These healthy wraps are a quick, portable, and vegan-friendly meal—perfect for lunchboxes!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 2 wraps
Calories: 358 kcal
Course:
Lunch
Cuisine:
Asian , American
Ingredients
For The Chickpeas:
- 3/4 cup canned chickpeas drained and rinsed
- 1/2 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- salt and pepper
For The Sauce:
- 2 tablespoons agave
- 1 1/2 tablespoons reduced-sodium vegetable broth
- 1/2 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon white vinegar
- 1/2 teaspoon fresh ginger minced
- 1/8 teaspoon sesame oil
For The Cauliflower Rice:
- 2 cups cauliflower cut into bite-sized pieces
- 1/2 teaspoon extra virgin olive oil
- 1/2 teaspoon fresh garlic minced
For The Salad/Wraps:
- 1 cup classic coleslaw mix with no dressing
- 2 tablespoons water chestnuts diced
- 2 tablespoons cilantro roughly chopped
- 1 tablespoon green onion sliced
- 2 flatbread wraps use gluten-free wrap if needed
- 1 cup spinach packed
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Spread your chickpeas on a paper towel and dry them off.
- Add the chickpeas into a medium bowl and toss with the olive oil and garlic powder until evenly coated. Spread onto a small baking sheet, sprinkle with salt and pepper, and bake for 15 minutes. Stir and then bake for another 15-20 minutes, until golden brown and crunchy.
- While the chickpeas cook, combine all the sauce ingredients in a small saucepan set over high heat and bring to a boil, stirring constantly, until the sauce just begins to reduce and thicken, about 2 minutes. Transfer to a small bowl and place into the refrigerator to let cool and thicken more while you make the cauliflower rice.
- Place the cauliflower into a small food processor (mine is 3 cups) and process until broken down and "rice-like."
- Heat the oil in a small pan on medium heat and cook the garlic just until fragrant, about 1 minute. Add in the cauliflower rice, cover, and cook, stirring occasionally, until lightly golden brown, about 5-7 minutes.
- In a separate, medium bowl, toss together the coleslaw mix, water chestnuts, cilantro, and green onion. Add in the thickened sauce and stir until evenly coated.
- Place the wraps on two plates, dividing the spinach between each. Then, divide the cauliflower rice, the coleslaw mix and, finally, divide the roasted chickpeas.
- Roll up and enjoy.
Cup of Yum
Nutrition Information
Calories
358kcal
(18%)
Carbohydrates
62g
(21%)
Protein
10g
(20%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
391mg
(16%)
Potassium
699mg
(20%)
Fiber
14g
(56%)
Sugar
22g
(44%)
Vitamin A
1514IU
(30%)
Vitamin C
71mg
(79%)
Calcium
89mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2wraps
Amount Per Serving
Calories 358
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 62g | 21% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 391mg | 16% |
| Potassium | 699mg | 15% |
| Fiber | 14g | 56% |
| Sugar | 22g | 44% |
| Vitamin A | 1514IU | 30% |
| Vitamin C | 71mg | 79% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.