Curried Cauliflower Chickpea Wraps

Spicy curried cauliflower chickpea wraps are filled to the brim with good-for-you ingredients and make great make-ahead meals. This recipe comes from www.heynutritionlady.com.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6

Ingredients

1 medium head of cauliflower about 900g / 2lbs once trimmed
3 Tbsp extra virgin olive oil
1 medium yellow onion diced
1 Tbsp finely minced or grated ginger
1 tsp salt
1 Tbsp garam masala
1 tsp cayenne pepper
2 x 400g can chickpeas or 3 cups cooked chickpeas, drained and rinsed well
1/2 cup finely chopped cilantro leaves and stems
6 large whole wheat tortillas

Sauce:
1 cup full-fat plain yoghurt
1 clove garlic crushed
salt and pepper

NOTE #1: Looking at other yogurt sauces, I'm thinking a tablespoon of lemon juice would be a good addition. Crush the garlic into a paste and mix with the yogurt, lemon juice and salt. Chill for a few hours.

NOTE #2: Better yet, just make tzatziki sauce. Similar, but includes cucumber and mint and tastes even better. Takes a little more time to prepare, but it's still easy.

Instructions

Start with breaking down the cauliflower into large chunks.

1. Place cauliflower chunks into a pot, cover with water, add a pinch of salt, and bring to the boil over high heat. Reduce to a simmer, cover, and simmer until cauliflower is tender (but not mushy!) about 15-20 minutes.
2. Drain the cauliflower, and using a potato masher, mash it roughly. There should still be some chunks, but mostly mashed. Set this aside to cool a bit.
3. While the cauliflower is boiling, set a large pot over medium-high heat. This is the pot in which you'll mix everything together in the end, so make sure it's large enough!
4. Add the olive oil to the pot to heat, then add the onions and sauté for 5-7 minutes, until they're just beginning to brown.
5. Add the ginger and sauté for a minute more.
6. Reduce the heat to medium, and then add the salt, garam masala, and cayenne, and sauté for one minute.
7. Add the mashed cauliflower, chickpeas, and cilantro and stir well, cooking for 3-5 minutes more.
8. Remove from heat, and let cool slightly.
9. To make the garlic yoghurt sauce (if using) whisk together plain yoghurt, crushed garlic, and add salt and pepper to taste.
10. Spoon about 1/6th of the filling into the center of each tortilla. Fold one side over towards the center, fold the edges in, and roll up like a burrito.
11. Serve with garlic yoghurt sauce if desired.

Grilled Taco Chicken Bowls with a Corn Avocado Salsa

This recipe comes from www.chelseasmessyapron.com.
Prep Time: 25 mins (not including marinade time)
Servings: 4 servings

Ingredients

Grilled Chicken

1 1/2 pounds boneless skinless chicken breasts
1/4 cup + 2 tablespoons olive oil, separated
4 large juicy limes (1/2 cup lime juice + lime zest), separated
2 teaspoons minced garlic
3 teaspoons ground cumin, separated
1/2 teaspoon paprika
1 1/4 teaspoon chili powder
Salt and pepper

Grilled Corn and Avocado Salsa

4 ears sweet corn
Olive oil, salt and pepper
2 large ripe avocados, diced
1 small red onion (or half of a large one), diced
1 small red bell pepper, diced
1/3 cup fresh cilantro, finely chopped
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes, optional

Optional: serve over rice or quinoa (I like to add lime juice and cilantro to the rice!)

Instructions

1. Trim the chicken breasts of fat and pound them to even thickness to ensure even grilling. You can also slice them evenly in half widthwise for a quicker grill. Place the prepared chicken in a large ziplock bag and set aside.
2. In a small bowl whisk together 1/4 cup olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, 2 teaspoons cumin, paprika, chili powder, and salt + pepper (I use about a teaspoon of each). Once the mixture is well combined, remove about 2-3 tablespoons of the mixture and reserve for later.
3. Add the rest of the marinade in the bag with the chicken. Seal the bag and then knead with your hands to ensure all of the chicken is well coated. Place in the fridge and marinate for at least 45 minutes and preferably 2-3 hours. Don't marinate longer than 5 hours.
4. Preheat a grill to medium-high heat (about 450 degrees F.) Generously oil the grill (I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don't skip this step.) Husk the corn and rub olive oil over the corn. Sprinkle the corn lightly with salt and pepper. Place the corn on one half of the grill. 
5. Remove chicken from marinade and season lightly with salt. Grill the chicken (on the other half of the grill) turning once halfway through grilling, about 4-6 minutes per side (until the thickest part of the chicken registers 165 degrees F.). Baste the chicken with the reserved marinade as you grill and after flipping. Transfer the chicken to a plate and cover for foil. Allow the chicken to rest for a few minutes so the juices can re-distribute! As you baste the chicken, flip the corn too. Remove the corn when grilled to your liking (about 15-20 minutes, flipping around every 5 minutes)
6. Meanwhile prepare the salsa! Dice the veggies -- the avocados, red onion, red pepper and cilantro. Toss together in a large bowl. Add in remaining 2 tablespoons olive oil, remaining 1/4 cup lime juice, remaining 1 teaspoon cumin, minced garlic, and crushed red pepper flakes. Gently toss together. Slice the corn off the ears and add to the salsa. Add salt and pepper to taste. Toss again and serve over chicken