If you’re tired of the same old pancakes or peanut butter and jelly sandwich for breakfast day in and out, try spicing things up with these high-protein, low carb wraps filled with spiced cauli, and chickpeas paired with your choice of favorite sauce. 

Serving per recipe: 4


3 cloves of garlic, chopped
1 small size white onion, chopped
1 head cauliflower, shredded
½ cup chickpeas
1 tsp turmeric powder
1 tbsp curry powder
1 tbsp soy sauce
1 tsp salt
1 tsp pepper
¼ cup vegetable oil
¼ cup water
½ cup thinly sliced purple cabbage
½ cup thinly sliced cabbage
1 medium sized carrot, cut into strips
1 medium sized cucumber, cut into strips
4 pcs (8 inches) whole wheat tortilla flour



  1. Warm oil in a large pan over medium-high heat. Sauté garlic and onions for 2 minutes. Stir in chickpeas and cauliflower and cook for 3 minutes. Toss in the spices, soy sauce and water, stir well and cook for 1 minute. Season with salt and pepper.   
  2. Warm each tortilla wrap. Spoon scrambled chickpea and cauliflower mixture down the center of each wrap and assemble the vegetables on top leaving a small border on both ends.
  3. Tuck in the sides of the wrap and start rolling from one end to the other until you have a nice burrito shape. Cut it in half and serve with garlic aioli or vegan mayo on the side. 


Nutritional information: 

Amount per serving: 1
Calories: 432 kcal | Carbohydrates: 49g | Protein: 21 grams | Fat: 18g  | Sodium: 105mg | Potassium: 403 mg | Fiber: 15g | Sugar: 7.9 grams | Calcium: 14% | Iron: 33% |

*Nutrition values are an estimate only.