Vegan Roasted Cauliflower and Chickpea Tortilla Wraps


Looking for a vegan meal the whole family will enjoy? Try our roasted cauliflower and chickpea tortilla wraps for a quick and easy Mexican-inspired treat.
Total Time 40 Minutes
Servings 3
Spice Level Mild
Ingredients 11

Ingredient List

  • 1 small cauliflower, chopped into 1cm pieces (about 300g)
  • 1 x 400g can chickpeas, drained, rinsed and patted dry (240g)
  • 1 sachet Old El Paso™ Taco Seasoning Mix
  • 1 tablespoon vegetable oil
  • 1 medium avocado, mashed (145g)
  • Juice and zest of 1 lime
  • 2 spring onions, chopped (30g)
  • Small handful of chopped coriander
  • 1 pack Old El Paso™ Extra Thin Flour Tortillas
  • 6 tablespoons Old El Paso™ Thick 'N Chunky Salsa (90g)
  • 90g mixed salad leaves


  1. Preheat the oven to 220°C (200°C fan) Gas Mark 7 and pop a large baking sheet in to heat up.
  2. In a bowl, toss the cauliflower and chickpeas with the seasoning mix and oil until well coated. Place in a single layer on the baking sheet and roast for about 20 minutes, turning occasionally.
  3. Meanwhile, mix together the avocado, lime juice and zest, spring onions and coriander.
  4. Heat the tortillas to pack instructions.
  5. Load the tortillas with the roasted cauliflower and chickpeas, the avocado mixture, salsa and salad leaves, then roll up and eat.

Expert Tips

  • For extra crunch, swap the salad leaves for shredded red cabbage.
  • Try adding some soya or other plant-based yogurt alternative.
  • Frozen cauliflower is a cost-effective alternative to fresh and can save time as well as reduce waste.
  • Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. Products and ingredient sources can change.