Chickpea, Avocado and Cauliflower Wraps with Kefir: 



- 4 organic tortilla wraps 

- 1 can Biona Organic Chick Peas

- 2 ripe avocados

- 1 cauliflower

- 1 jar Biona Organic Kefir 

- 1 tsp cumin 

- 1 tbsp Biona Organic Olive Oil 

- Salt & Pepper to season 

- Lemon juice to drizzle 

- Optional: toasted black sesame seeds 



1. Drain and rinse the chickpeas and pat dry, ready for roasting. Toss in olive oil and sprinkle with cumin, salt and black pepper. Roast in the oven at 425 degrees F for 30-40 minutes.

2. On a seperate large baking tray, toss the cauliflower florets in olive oil and season with salt and pepper. Roast in a 425 degree F oven for 25 minutes. 

2. Mash the avocado in a bowl and season with salt and pepper - and a squeeze of lemon juice. 

3. Heat the wraps in a pre-heated oven for 2-3 minutes until warm and soft.

4. Spread the avocado, top with roasted chickpeas and cauliflower. Add a dollop of Biona Kefir and sprinkle with toasted black sesame seeds.




Windmill products used in this recipe