Tandoori Cauliflower and Chickpea Taco in a plain tortilla wrap with fresh guacamole.
While the mix bakes, make the guacamole. Put the peeled and de-stoned avocado, coriander, green chilli, garlic, lime juice and salt in a blender. Blend until smooth. If it’s a little thick, add a little water to allow it to smoothen.
Prepare the tortillas by filling each one with pink slaw, salad, tandoori cauliflower and chickpeas, and drizzle a little bit of guacamole on top. Garnish with lime wedges and chopped coriander. Serve and enjoy.