Roasted cauliflower flatbread wraps with tomato salsa

Roasted cauliflower flatbread wraps with tomato salsa

I love greek flatbreads. They are so pillowy soft and fluffy with an amazing mild aroma. Few days ago, there were some young boys and girls selling greek wraps below my office building. They literally stopped us while we were going to buy lunch. A brand promotion by  Deli Kitchen , they were handing out free samples and a delicious wrap made from the breads of this new brand. So I came home with a pack of greek breads.

Obviously I had to do something with them now. I wanted to make a plant based filling, something light, fresh and punchy. A visit to the fridge gave me my recipe for the day.

As always this is super duper simple. The hero of this recipe is Cauliflower. Roasting it to get that lovely bite and flavour. To add to the wrap is a fresh tomato salsa with avocados and some homemade Tzatziki.

And my secret ingredient for this dish is roasted peanuts. I just lay them on a kitchen towel and bash them with a rolling pin. They add such a crunch to the filling.


For the filling

  • Cauliflower florets cut in small size. About one small or medium head to make 2-5 wraps.
  • Salt, Paprika, turmeric, olive oil
  • Handful of roasted peanuts
  • A medium ripe avocado sliced
  • Bunch of rocket leaves or any other leafy salad leaves

For the salsa

  • Tomatoes, any will do cut in small pieces
  • Red onion diced in small pieces
  • Green chillies, cut very thin or mash it with the back of the knife
  • Lime
  • Salt

For the Tzatziki

  • Greek Yogurt
  • Garlic
  • Cucumber
  • Salt
  • Olive oil
  • Herbs of your choice.

Mayonnaise optional, if you don’t like Tzatziki


  • Take a roasting tray or tin, throw the cauliflower florets in it. Spray some olive oil or drizzle a tbsp. Sprinkle some salt, paprika and turmeric.
  • Rub it all together so the florets get these spices and the oil on them. Set the oven to 180 C and move the tray in for roasting for 20 minutes.
  • While the cauliflower is roasting prepare the salsa and Tzatziki
  • For the salsa, take a large bowl and add the diced tomatoes, onion, green chillies
  • Add salt, squeeze of lime juice, mix well and keep aside.
  • Tip – If the tomatoes and onion are too sharp, add a tsp of sugar
  • For the Tzatziki, combine Greek yogurt in a bowl with salt. Grate a clove of garlic. Also grate 1/4th or 1/2 of a cucumber. I try not to grate the core as its very watery and seedy, so stick to the skin and flesh just below the skin.
  • Combine together, add some olive oil and mix again. You can add chopped herbs like parsley, thyme or coriander as well.
  • Check your cauliflower. Remove if its done. It shouldn’t be mushy. Should be well roasted with some brown and black edges with a bite. Remove from the oven/grill.
  • To assemble the wrap
    • Lightly oil a pan and throw the flatbread. Toast it on both sides very lightly, we dont want it to be crisp or hard. Its for flavour, making it warm and a slight toasty smell.
    • Transfer to a flat working board. Spread a thin layer of Tzatziki. Arrange the roasted cauliflower florets, add few spoonfuls of tomato salsa, sliced avocados, some roasted peanuts (I prefer crushing them with a rolling pin to reduce it to small bites), rocket/salad leaves. Add more Tzatziki on top if you like. Roll this or wrap it and fix it with a toothpick.
    • You can squeeze a lime if you want it more punchy or add mayonnaise, totally upto your preference.
    • Your wraps are ready to eat.

This may look a long recipe but it’s just more of an assembling job. Bringing it all together is the key focus of the wraps. Its such a healthy meal with goodness of vegetables, totally meat free. You can give it some of your variations and twists, it’s quite an easy recipe. Would love to hear if you try it out and any exciting suggestions. Till then eat healthy.

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