Smoky Chickpea and Cauliflower Wraps

Instructions

1. 1

   Use ready-to-eat flour tortillas about 20 cm/8 inches across and 40 g each, and ordinary hummus; check that both contain no animal ingredients. The chickpea quantity is the drained weight, approximately two 400 g cans.

2. 2

   Drain and rinse the chickpeas, then dry them thoroughly with a clean towel. Rinse the cauliflower and cut it into small, evenly sized florets about 2 cm across; measure 500 g after trimming and dry well.

3. 3

   Toss the chickpeas and cauliflower in a bowl with the olive oil, smoked paprika, cumin, garlic powder and salt. Divide into four equal portions, each containing approximately 120 g chickpeas and 125 g cauliflower.

4. 4

   Preheat the empty air fryer to 190°C/375°F for 3 minutes. Spread one portion directly in the basket in a single layer, without piling up the florets. Air-fry at 190°C/375°F for 18 minutes, shaking the basket and turning the florets after 9 minutes. The cauliflower should be tender and browned; check that the heated filling reaches 74°C/165°F with a food thermometer, gathering several chickpeas around the probe tip for a reading.

5. 5

   Transfer the cooked portion to a serving bowl and cover loosely. Repeat the same 18-minute cooking stage for each of the remaining three portions, shaking halfway through each batch. Allow about 78 minutes altogether for preheating, four batches and transfers; add a little time if a batch needs further cooking to become tender or reach temperature. Keep the cooked filling at room temperature only while the remaining batches cook, then assemble promptly.

6. 6

   Spread 25 g hummus over each ready-to-eat tortilla; no warming is needed. Divide all the chickpea and cauliflower filling evenly between the eight tortillas, fold in the sides and roll up. Serve two wraps per person.