Ingredients
-
2 gluten-free wraps or large collard green leaves collard green leaves2 gluten-free wraps or large collard green leaves
-
1 cup cooked chickpeas (or canned, drained and rinsed) chickpeas1 cup cooked chickpeas (or canned, drained and rinsed)
-
1 small zucchini, thinly sliced zucchini1 small zucchini, thinly sliced
-
1 small red bell pepper, sliced into strips red bell pepper1 small red bell pepper, sliced into strips
-
1 small eggplant, sliced into thin strips eggplant1 small eggplant, sliced into thin strips
-
1 small red onion, sliced red onion1 small red onion, sliced
-
1/2 cup cherry tomatoes, halved cherry tomatoes1/2 cup cherry tomatoes, halved
-
2 tbsp extra-virgin olive oil extra-virgin olive oil2 tbsp extra-virgin olive oil
-
1 tsp Herbes de Provence herbes de provence1 tsp Herbes de Provence
-
1/2 tsp sea salt sea salt1/2 tsp sea salt
-
1/4 tsp black pepper black pepper1/4 tsp black pepper
-
1 cup baby spinach or arugula baby spinach1 cup baby spinach or arugula
-
1/4 cup fresh basil leaves (optional) fresh basil leaves1/4 cup fresh basil leaves (optional)
Directions
Roast the vegetables, blend the aioli, then wrap everything with chickpeas and greens in your favorite gluten-free wrap or leafy greens. Enjoy warm or at room temperature. You can substitute any of the roasted vegetables with other seasonal options. For a nut-free version, use sunflower seeds in place of cashews for the aioli.
Steps
|
1
Done
|
Preheat oven to 400°F (200°C). |
|
2
Done
|
In a large bowl, toss zucchini, red bell pepper, eggplant, red onion, and cherry tomatoes with olive oil, Herbes de Provence, salt, and black pepper. |
|
3
Done
|
Spread vegetables on a parchment-lined baking sheet and roast for 20-25 minutes until tender and caramelized, stirring once halfway. |
|
4
Done
|
Meanwhile, make the cashew aioli: Drain soaked cashews and blend with lemon juice, garlic, Dijon mustard, Herbes de Provence, water, salt, and pepper until creamy and smooth. Adjust water for desired consistency. |
|
5
Done
|
Warm the wraps or collard greens briefly if desired. |
|
6
Done
|
To assemble, spread a generous spoonful of cashew aioli on each wrap. Top with roasted vegetables, chickpeas, baby spinach or arugula, and fresh basil. |
|
7
Done
|
Drizzle extra aioli and roll tightly. Serve immediately. |
