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cauliflower wrap on a plate with lime and onion

Indian Chicken Cauliflower Wrap with Cilantro Lime Cream

Gourmet Done Skinny
These Indian Chicken Cauliflower Wraps with their unique spice combination are fantastic with or without chicken.  The filling also makes a great side dish or snack. But don't forget the Cilantro Lime Cream, it makes the wrap complete! The cream adds a tangy cool taste to the contrast of the spiced cauliflower and chicken.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main
Cuisine India
Servings 8 (the filling is also great for snacks as well)
Calories 209 kcal

Ingredients
  

  • 8 oz cooked chicken breasts chopped (or use chicken thighs - points change to 6 points per wrap)
  • 32 oz. cauliflower chopped into small florets (1 big head or you can buy cauliflower florets)
  • 1/2 jalapeño finely chopped (optional)
  • 1 potato diced
  • 1 c. frozen peas or fresh peas
  • 3 T. sesame oil but you can substitute olive, or vegetable oil
  • 1 T. ground turmeric
  • 1 T. ground cumin
  • 1 t. coriander
  • 1 T. kosher salt
  • 3 garlic cloves minced
  • 2 t. fresh ginger grated
  • 1/4 t. cayenne pepper optional
  • 1 c. fresh spinach torn into small pieces
  • 8 T. red onion chopped
  • 8 to rtillas the points in this recipe are based on using my 3 point Homemade Flour Tortillas- I store them already cooked in the freezer and pull them out, you can use any low point tortilla or wrap
  • Cilantro Lime Cream or you can use my Jalapeño Cream
  • 1/2 c. nonfat Greek yogurt
  • 2 T. cilantro finely chopped
  • juice of 1/2 lime

Garnish (optional, points not included)

  • 6 T. toasted pine nuts or pumpkin seeds optional
  • 6 t. golden raisins optional

Instructions
 

  • Preheat oven to 425°.
  • In a small bowl or glass measuring cup, combine oil, turmeric, cumin, coriander, salt, minced garlic, ginger, and cayenne. Stir well.
  • In a large bowl, combine: cauliflower, jalapeno, potato, and peas. Add in oil mixture with spices and combine well so cauliflower is coated.
  • Spoon mixture into a non stick 9 x 13 baking dish  (or spray baking dish with oil). Bake for about 15 minutes, then stir. Bake for another 10 minutes or until potatoes are cooked through and tender.
  • In a small bowl, combine:  yogurt, cilantro and 1/2 freshly squeezed lime.  Set aside.
  • On a tortilla, place a handful of spinach, about 3/4 c. cauliflower mixture, 1 oz of cooked chicken, 1 T. red onion and 1 T. of yogurt mixture.  Garnish with golden raisins and pine nuts if desired. Roll up into a wrap and serve hot or cold.

Notes

  • For vegetarians, leave out the chicken, it tastes great without it!
  • You can serve this in a wrap or just eat it as a side dish or snack. I often just eat it as a snack without the tortilla and the chicken, just the vegetables it's only 2 Freestyle Points per serving. It keeps in the refrigerator for about a week (without the chicken-5 days with chicken).
  • If you don't have all of the spices listed, you can substitute 1 1/2 T. curry powder.
  • If you already have my Tomatillo Salsa in the freezer, thaw it out and pour it over the wrap, it's delicious!
  • You can also substitute my Jalapeño Cream instead of the Cilantro Lime Cream.

Nutrition

Serving: 1wrap with 3/4 c. fillingCalories: 209kcalCarbohydrates: 23gProtein: 14.6gFat: 7.5gSaturated Fat: 1.5gCholesterol: 30.6mgSodium: 1000mgFiber: 4.4gSugar: 3.9gVitamin A: 140.1IUVitamin C: 63mg
Keyword cauliflower wrap, chicken cauliflower wrap, Indian Chicken Wrap
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