Roasted Cauliflower & Turmeric Chicken Wraps
These Roasted Cauliflower & Turmeric Chicken Wraps are delicious and complimented perfectly by cilantro-lime yogurt & pickled red onions. This recipe may have a lot of steps, but it all comes together in under an hour!
Servings: 4 servings
Ingredients
Pickled Onions
- 1/2 large red onion
- 1 cup white vinegar
- 1 tbsp white sugar
- 1/4 tsp salt
Turmeric Chicken
- 2 chicken breasts
- 1 garlic clove, minced
- 1 tbsp fresh ginger, minced
- juice of 1/2 lemon
- 1 tbsp olive oil
- 2 tsp turmeric
- 1 tsp curry powder
- salt and pepper to your liking
Roasted Cauliflower
- 1 head of cauliflower
- 1 tbsp olive oil
- salt and pepper to your liking
Cilantro-Lime Yogurt
- 1 heaping cup of cilantro
- 1 clove of garlic
- juice of 1 lime
- pinch of salt
- 1/2 cup plain yogurt
- 2 tbsp water
Instructions
Marinate Chicken
- Add all ingredients (chicken, garlic, ginger, lemon juice, olive oil, spices, salt and pepper) to a plastic bag or glass container (plastic container will stain) and place in fridge. You may also do this ahead of time and let sit in the fridge for a few hours before cooking.
Prepare Pickled Onions
- Slice the red onions and add to a jar or container.
- Cover with vinegar and mix in sugar and salt. Place in fridge until mealtime!
Cook Cauliflower & Chicken
- Preheat oven to 400F.
- Cut end off of cauliflower and chop into tiny, bite-sized pieces (view photo above for refernce).
- Place cauliflower on a parchment-lined baking tray.
- Season cauliflower with 1 tbsp of oil, salt and pepper and place in oven.
- After 5 minutes, add chicken to a separate parchment-lined baking tray.
- Cook chicken (and cauliflower) for 24 minutes.
Make Cilantro-Lime Yogurt
- Place garlic clove in a microwave safe dish and microwave for 30s to 1 minute on medium. This will cut the harsh taste of raw garlic.
- To a food processor or blender, add cilantro, garlic, lime juice, salt and plain yogurt.
- Blend for 1-2 minutes. If too thick, add 1-2 tbsp of water to thin out.
Assemble!
- Once chicken and cauliflower are done, remove from oven and add naan bread to toast (~3-5 minutes).
- Let chicken stand for ~2 minutes and shred with 2 forks.
- Remove naan bread from oven and slice down the middle.
- Spread with cilantro-lime yogurt and top with chicken, cauliflower and pickled onions. Fold in half and enjoy!