Creamy Harissa Cauliflower Wraps

1: Preheat the oven to 450°F. Line 2 sheet pans with parchment paper and set aside.

2: To make the pickled onions, add red onion, apple cider vinegar, salt, and maple syrup to a jar and mix to combine. Set aside.

3: For the veggies, add eggplant to a large bowl with olive oil, salt, and pepper. Toss to combine. In a separate bowl, toss chickpeas with olive oil, salt, and pepper. In another bowl, toss cauliflower with olive oil, salt, and pepper.

4: Lay eggplant on one side of a sheet pan and chickpeas on the other. Bake for 25-30 minutes, tossing twice. On another pan, add cauliflower and bake for 30-35 minutes, tossing halfway.

5: To make the sauce, combine yogurt, mayonnaise, Harissa paste, maple syrup, cherry tomatoes, cilantro, lemon juice, salt, and garlic powder in a bowl and mix well.

6: Once veggies are cooked, combine them in a bowl, add a few spoonfuls of the sauce, and toss.

7: Assemble the wrap by topping a pita with a spoonful of sauce, some veggies, lettuce, and pickled onions. Add more sauce if desired, fold, and enjoy.