Description
A fresh and zesty wrap filled with crispy vegetables tossed in lemon and garlic, wrapped in a soft tortilla for a light yet satisfying vegan meal.
Ingredients
- 2 cups cauliflower florets
- 1 cup zucchini, sliced
- 1 cup bell peppers, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1/2 cup dairy-free garlic sauce or hummus
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss cauliflower, zucchini, and bell peppers with olive oil, garlic, lemon zest, salt, pepper, and paprika.
- Spread vegetables evenly on the baking sheet and roast for 20–25 minutes until crispy and golden.
- Remove vegetables from oven and drizzle with fresh lemon juice.
- Warm tortillas in a pan or microwave.
- Spread dairy-free garlic sauce or hummus on each tortilla.
- Fill with crispy vegetables and shredded lettuce.
- Roll into wraps and serve immediately.
Notes
- Add chickpeas for extra protein.
- You can air-fry the vegetables for extra crispiness.
- Serve with extra lemon wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean