"Honey" Garlic Roasted Chickpeas Wrap with Cauliflower Rice

• Produce

  • 2 cups Cauliflower
  • 3/4 cup Chickpeas
  • 2 tbsp Cilantro
  • 1/2 tsp Garlic, fresh
  • 1 tsp Garlic powder
  • 1/2 tsp Ginger, fresh
  • 1 tbsp Green onion
  • 1 cup Spinach, packed

• Canned Goods

  • 1 1/2 tbsp Vegetable broth, Reduced Sodium
  • 2 tbsp Water chestnuts

• Condiments

  • 2 tbsp Agave
  • 1/2 tbsp Soy sauce, reduced sodium

• Baking & Spices

  • 1 cup Classic coleslaw mix
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 tbsp Olive oil, Extra Virgin
  • 1/2 tsp Olive oil, Extra Virgin
  • 1/8 tsp Sesame oil
  • 1/2 tsp White vinegar

• Other

  • 2 Flatout proteinup (carbdown seasalt & crushed black pepper or core12 flatbread wraps (use the flatout gluten free wrap if needed

Found on foodfaithfitness.com

Description

Directions

• Preheat your oven to 400 degrees. Spread your chickpeas on a paper towel and dry them off.
• Add the chickpeas into a medium bowl and toss with the olive oil and garlic powder until evenly coated. Spread onto a small baking sheet, sprinkle with salt and pepper, and bake for 15 minutes, stir and then bake for another 15-20 minutes until golden brown and crunchy.
• While the chickpeas cook, combine all the sauce ingredients in a small sauce pan set over high heat and bring to a boil, stirring constantly, until the sauce just begins to reduce and thicken, about 2 minutes. Transfer to a small bowl and place into the refrigerator to let cool and thicken more while you make the cauliflower rice.
• Place the cauliflower into a small food processor (mine is 3 cups) and process until broken down and rice-like.
• Heat the oil in a small pan on medium heat and cook the garlic just until fragrant, about 1 minute. Add in the cauliflower rice, cover and cook, stirring occasionally, until lightly golden brown, about 5-7 minutes.
• In a separate, medium bowl, toss together the coleslaw mix, water chestnuts, cilantro and green onion. Add in the thickened sauce and stir until evenly coated.
• Place the wraps on two plates, dividing the spinach between each. Then, divide the cauliflower rice, the coleslaw mix and, finally, divide the roasted chickpeas.
• Roll up and DEVOUR!