Ingredients
Equipment
Method
- Prepare the Ingredients: Dice the tomatoes and chop the cauliflower into small florets. Set aside.
- Make the Cumin Lime Sauce: In a mixing bowl, combine olive oil, cumin powder, lime juice, salt, and pepper. Whisk until well blended.
- Cook the Cod: Heat a non-stick skillet over medium heat. Add the cod fillets and cook for about 4 minutes on each side or until the fish is opaque and flakes easily with a fork. Remove from the skillet and let rest for 2 minutes.
- Sauté the Cauliflower: In the same skillet, add a little more olive oil if needed. Add the chopped cauliflower and cook for about 3-4 minutes, until tender. Then add the diced tomatoes and the cumin lime sauce. Cook for an additional 2 minutes until everything is heated through.
- Assemble the Wraps: Lay the whole wheat tortillas flat, then distribute the cod and sautéed vegetable mixture evenly onto each. Roll them up tightly.
- Serve: Cut the wraps in half, serve with a simple side salad topped with tahini drizzles, and enjoy!
Nutrition
Notes
Feel free to substitute the cod with other proteins like chicken or tofu for a vegetarian option.
You can also modify the vegetables based on what you have on hand.
If you prefer spice, consider adding a pinch of chili powder to the cumin lime sauce.
These wraps can be stored in the fridge for up to two days; just reheat them on a skillet to keep them warm and fresh!
Enjoy experimenting!
You can also modify the vegetables based on what you have on hand.
If you prefer spice, consider adding a pinch of chili powder to the cumin lime sauce.
These wraps can be stored in the fridge for up to two days; just reheat them on a skillet to keep them warm and fresh!
Enjoy experimenting!