Chili Lime Chickpea Cauliflower Wrap

1. Quick Pickled Onions:
2. Thinly slice 1/2 medium red onion.
3. Grate 1 clove of garlic.
4. Zest and juice 1/2 a lime.
5. Mix together the red wine vinegar, maple syrup, and minced cilantro.
6. Add the thinly sliced red onion, grated garlic, lime zest and juice to the vinegar mixture.
7. Season with kosher salt and set aside for at least 30 minutes.
8. Roasted Cauliflower and Chickpeas:
9. Preheat the oven to 425°F (220°C).
10. Cut the small head of cauliflower into 1 inch pieces.
11. In a bowl, combine the cauliflower, drained and rinsed chickpeas, garlic powder, ground coriander, onion powder, dry thyme, and avocado oil.
12. Spread the mixture onto a baking sheet and roast for 25-30 minutes, or until golden brown and crispy.
13. Chipotle Yogurt Sauce:
14. In a blender, combine the chipotle peppers, unsweetened plant-based yogurt, vegan mayo, lime juice and zest, maple syrup, grated garlic, and minced cilantro.
15. Blend until smooth, adding water if needed to reach desired consistency.
16. Assembly:
17. Warm the whole grain pitas.
18. Spread a layer of chipotle yogurt sauce on each pita.
19. Top with the roasted cauliflower and chickpeas, quick pickled onions, and lettuce.
20. Fold the pitas and serve.

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