Ingredients:

• 2 cups cauliflower florets, chopped
• 1 can chickpeas, drained and rinsed
• ½ cup hot sauce (e.g. Frank's Red Hot Sauce)
• 3 tbsp vegan yogurt (unsweetened)
• 2 cups iceberg lettuce, shredded or torn
• 4 tortillas
• 4 tbsp vegan Caesar dressing

Instructions:

1. Preheat your oven to 400°F and line a baking sheet with parchment paper or a silicone mat.
2. Place the chickpeas and cauliflower florets on the baking sheet and season with salt and pepper. Roast in the oven for 15 to 20 minutes until browned and crisp.
3. While the cauliflower and chickpeas are roasting, mix the hot sauce and vegan yogurt in a large bowl.
4. Once the cauliflower and chickpeas are done, toss them in the hot sauce mixture until evenly coated.
5. Lay out the tortillas and evenly distribute the chickpea-cauliflower mixture. Add the shredded lettuce and drizzle with vegan Caesar dressing.
6. Wrap up the tortillas tightly and, if desired, grill them to crisp up the edges.
7. Store any leftovers in the fridge for up to 4 days.

Nutrition