Method

Steps to Make the Wraps:

1. Prepare the Veggies:

• Preheat the oven to 400°F (200°C).

• Toss cauliflower, chickpeas, and sweet potato in olive oil, spices (red chili, cumin, garlic, cinnamon), and salt. Add fresh oregano and thyme.

2. Roast to Perfection:

• Spread the seasoned veggies evenly on a parchment-lined baking tray.

• Roast for 25 minutes, ensuring they are evenly cooked and slightly crispy.

3. Toast Sunflower Seeds:

• In the same mixing bowl, toss sunflower seeds with remaining seasoning.

4. Prepare Hummus Sauce:

• Blend garlic hummus with fresh dill and water to achieve a creamy, spreadable consistency.

5. Assemble the Wraps:

• Toast tortillas lightly on a skillet.

• Spread hummus sauce on each tortilla, layer with roasted veggies, sprinkle sunflower seeds, and add arugula leaves.

• Fold tightly into wraps, securing with toothpicks if needed.

Recipe Notes:

• Add roasted butternut squash or Brussels sprouts for extra flavor.

• Make wraps ahead of time for an easy grab-and-go meal.

• For extra crunch, include gluten-free stuffing mix inside the wrap.