Veggie wraps in a wooden tray on a marble background
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Veggie Wrap with Curry Roasted Cauliflower

This veggie wrap is an easy, healthy lunch or dinner made with curry roasted cauliflower, spinach, quinoa and a herby yoghurt sauce. It's also a great meal prep option!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 wraps
Calories 147kcal
Author Amy Fulwood

Ingredients

  • 1 Cauliflower
  • 1 tsp Cumin
  • 1 tsp Curry Powder
  • 1 tsp Ground Coriander
  • 1/2 tsp Chilli Flakes optional
  • 1 tbsp Olive Oil
  • Salt and Pepper
  • 100 g Baby Spinach Leaves
  • 40 g Quinoa
  • 6 tbsp Yoghurt
  • Small Bunch Coriander
  • 1/2 Lemon juiced
  • 4 Large Wraps

Instructions

  • Roast the cauliflower. Heat the oven to 200°C/400°F. Toss the cauliflower with the cumin, curry powder, coriander, salt and pepper and olive oil in a large bowl then spread on a baking sheet and roast for 30 minutes.
  • Make the sauce. Place the yoghurt, coriander, lemon juice and plenty of salt and pepper into a blender and mix until smooth. Cook the quinoa according to packet instructions.
  • Warm the wraps in the microwave for 30 seconds or wrapped in foil in the oven for 5 minutes.
  • Make your wraps. Place a couple of tablespoon of quinoa, some roasted cauliflower and spinach leaves onto the centre of a wrap and drizzle over the sauce (leave off if you're meal prepping these and serve as a dip instead). Roll and repeat with the rest of the wraps.

Notes

Nutrition information is per wrap and is an estimate and will vary depending on the exact ingredients used.

Nutrition

Calories: 147kcal | Carbohydrates: 19g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 92mg | Potassium: 707mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2450IU | Vitamin C: 84.3mg | Calcium: 107mg | Iron: 2.5mg