Go Back
+ servings
Veggie wraps in a wooden tray on a marble background

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


  • 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


  • 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.


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


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