Cauliflower Shawarma Wraps
Ingredients
- 1 cauliflower
- 2 tbsp shawarma spice blend
- 3 tbsp olive oil
- 4 large tortillas
- 400 g tinned chickpeas
- 2 garlic cloves
- 4 tbsp tahini
- 3 tbsp lemon juice
- 150 g cherry tomatoes
Nutrition (per serving)
- Calories
- 582 kcal
- Protein
- 19.5 g
- Carbohydrate
- 61.2 g
- of which sugars
- 7 g
- Fat
- 26.6 g
- of which saturates
- 4.4 g
- Fibre
- 14.3 g
- Salt
- 1.98 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 220°C/200°C fan. Break the cauliflower into small florets. Drain the chickpeas.
- 2
Toss the cauliflower and chickpeas with olive oil and the shawarma spice blend. Spread on a baking tray and roast for 25-30 minutes until charred at the edges.
- 3
Meanwhile, crush the garlic and whisk with tahini, lemon juice and 3 tbsp water until a smooth, pourable sauce forms. Season with salt.
- 4
Halve the cherry tomatoes.
- 5
Warm the tortillas. Drizzle tahini sauce down the centre of each, pile on the roasted cauliflower and chickpeas, scatter over the tomatoes, then roll tightly and serve.
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