Veggie Shawarma Wraps

These Chickpea Cauliflower Shawarma Wraps are packed with spices and plant-based protein. Roasted cauliflower and chickpeas are seasoned with warm Middle Eastern flavours like cumin and paprika. Wrapped in a soft pita with fresh veggies and creamy sauce, they make a delicious and satisfying meal.

Recipe

This recipe will make 6 servings

Ingredients:

  • For the wrap:

    • 1 can chickpeas

    • 1 head of cauliflower or a 500g bag of frozen cauliflower

    • 5 whole wheat naan bread

    Seasoning: (or a pre made shawarma spice)

    • 1½ tsp cumin

    • 1½ tsp garlic powder

    • 1½ tsp smoked paprika

    • 1½ tsp turmeric

    • 1½ tsp ground coriander

    • 1 tsp salt

    • ½ tsp cinnamon

    • ½ tsp ground ginger

    • ½ tsp black pepper

    • ¼ tsp cayenne pepper (optional)

    • ⅓ cup olive oil

    • Juice of 1 lemon

    For the Tzatziki Sauce

    • 1 cup plain yogurt

    • Juice of ½ lemon

    • 2 cloves garlic, minced

    • 1 tbsp fresh dill (or 1 tsp dried)

    • 1 mini cucumber

    • Salt and pepper, to taste

Equipment:

  • Baking sheet

  • Parchment paper

  • 2 mixing bowls (1 medium, 1 small)

  • Spoon or whisk

  • Grater (for cucumber)

  • Knife and cutting board

Directions:

  1. Preheat oven to 425ºF (220ºC).

  2. Line a baking sheet with parchment paper.

  3. If you are using fresh cauliflower - chop up into small pieces. If you are using frozen please skip this step as it is pre cut.

  4. In a medium bowl, combine the cauliflower and chickpeas.

  5. In a small bowl, whisk together all the spices, olive oil, and lemon juice.

  6. Pour the spice mixture over the vegetables. Toss well to evenly coat.

  7. Spread the mixture in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden and crisp.

  8. While roasting, make the tzatziki: grate your mini cucumber with a cheese grater or mince and pat dry with a paper towel. Mix the cucumber, yogurt, garlic, dill, and seasonings together in a small bowl.

  9. Warm naan bread. Spoon roasted cauliflower and chickpeas onto each naan, drizzle with tzatziki, and serve.

Storage:

  • Store the vegetable medley, tzatziki sauce, and naan wraps separately. 

  • Naan can be stored at room temperature for up to 2 days in an airtight container. Otherwise, store in the fridge for up to a week or freeze for up to 3 months. 

  • Store the tzatziki in an airtight container in the fridge for up to 5 days. 

  • The baked vegetables can be stored in the fridge or freezer.

    • Store in the fridge for up to 4 days.

    • Store in the freezer for up to 3 months.