Chipotle Califlowerjita’s

SERVES 4

INGREDIENTS:

8 – 12 Whole Grain Tortilla Wraps or GF Tortilla’s

1 Cauliflower, (chopped into bite sized pieces)

400g Chickpeas (drained, rinsed)

1 Red Onion (thinly sliced)

2 Chipotle Chillies in adobo sauce (chopped, roughly)

1 TBLS Olive Oil

2 Avocado’s (smashed with lemon or lime juice)

60g Spinach & Rocket

2 Shallots (sliced thinly)

Bunch Coriander (roughly chopped)

Salt & Pepper (to taste)

FOR THE SAUCE:

200g Coconut Yoghurt or full fat Greek Yoghurt

1 Chipotle Chilli in adobo sauce

1 Garlic clove (crushed)

½ Lime (juiced)

1 TBLS of Rice Malt Syrup

Salt & Pepper (to taste)

METHOD:

1. Preheat the oven to 200°C

2. In a large mixing bowl toss the cauliflower, chickpeas, red onion, chipotle chillies, olive oil, salt and pepper together until combined.Line a baking tray with baking paper. Add the cauliflower mix and a little extra chipotle sauce if you like it spicy. Toss again to coat the cauliflower and chickpeas and place in the oven to roast for 25-30 minutes or until golden brown.3. In a small food processor or blender, blitz the yoghurt, chipotle, garlic, limejuice, olive oil, rice malt syrup, salt, and pepper until smooth.

   4. Spread a TBLS or more of the smashed avo on the tortilla bread, spoon cauliflower mix, and spinach & rocket on top. Sprinkle with fresh coriander and shallots, roll up and enjoy!