These Indian-inspired wraps are quick to make and totally delicious. You can make these as a meal for yourself or as an appetizer/mini-meal for a whole party. Either way, it’s a hot filling meal that I love to make all the time once fall comes around!


  • 1 large clove garlic, minced 
  • 1 tbsp coconut oil
  • 1/2 8 oz can chickpeas 
  • 2 to 3 cups chopped cauliflower 
  • 2 heaping tbsp tomato paste 
  • 2 tsp Tandoori paste 
  • Dusting (1/2 tsp) garam masala powder 
  • Dash turmeric 
  • Pinch Sea salt 
  • 1/2 cup water (or more if you think it’s too thick)
  • 2 tbsp nutritional yeast (optional) 
  • Small tortillas 

The tandoori paste and garam masala are quick ways you can make a complex, flavorful dish, but you can easily make your own from scratch with the ingredients listed in the links above.

  1. Mince the garlic and put it in a hot pan with the coconut oil. Make sure to keep an eye on it so the garlic doesn’t burn. 
  2. Chop up the cauliflower and drain the chickpeas. 
  3. Toss all the ingredients (minus the tortillas) into the garlic pan. Stir until everything is evenly coated, cover the pan and turn to medium heat. Let cook for about ten minutes or until the cauliflower has softened and everything is warmed and tasting good. Add more salt or spices as you see fit. 
  4. Place tortillas in another pan on medium-high heat. You can put them in folded, looking sort of like tacos, so you can fit as many tortillas on the pan as possible. 
  5. Fill each tortilla with just 2 tbsp or less of the filling. Don’t overfill the wraps or they’ll make a huge mess when you go to eat them. 
  6. As you fill each one, tightly wrap the tortilla as shown in the photos, and place the folded side down. This will “seal” the wrap and make it less messy later. 
  7. After a minute or two, check to see if the bottom sides are browned. Flip them over and brown the other side. 
  8. Serve warm and enjoy :) 

This recipe makes enough for about 8-10 wraps, maybe more depending on how much you fill the tortillas.

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