Buffalo Cauliflower Wrap
Wraps
Ingredients:
For the Roasted Filling:
- 1 small head cauliflower, cut into small florets
- 1 can (425 g / 15 oz) chickpeas, drained and rinsed
- 1½ tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 tbsp nutritional yeast
- salt & pepper to taste
After Roasting:
- 60 ml (¼ cup) buffalo sauce (more to taste)
- 2–3 tbsp ranch dressing
For the Wrap:
- 2 large burrito-size tortillas
- 1 cup shredded lettuce
- 1 cup thinly sliced purple cabbage
- 1 small tomato, diced
- ¼ small red onion, thinly sliced
- a handful of fresh parsley, chopped
Equipments:
- Large baking sheet
- Parchment paper
- Large mixing bowl
- Knife and cutting board
Features:
Soy-Free
Nut-Free
Nutrition:
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Instructions:
- Roast the Filling
Preheat oven to 220°C (425°F). On a large baking sheet, toss 1 small head cauliflower florets and 1 can (425 g / 15 oz) drained chickpeas with 1½ tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 2 tbsp nutritional yeast, and salt and pepper. Roast for 25–30 minutes until golden and crispy. - Add Buffalo Sauce
Remove from oven. Drizzle with 60 ml (¼ cup) buffalo sauce and toss to coat. Return to the oven for 5 more minutes. - Warm the Tortillas
Warm 2 large burrito-size tortillas in a dry skillet for 30 seconds per side. - Assemble
Lay each tortilla flat. Spread 2–3 tbsp ranch dressing down the center. Add shredded lettuce, purple cabbage, diced tomato, red onion, and parsley. Top with the buffalo cauliflower and chickpea filling. - Wrap and Serve
Fold in the sides and roll tightly. Slice in half and serve immediately.
Notes:
Pat cauliflower dry before coating — excess moisture steams rather than crisps the florets.
Don’t overcrowd the baking sheet. Space florets apart so hot air circulates around them.
Tips:
For extra crispiness, toss florets with buffalo sauce after baking rather than before — this way they stay crispy longer.
Warm the tortilla before assembling so it rolls without cracking.
Storage:
Store buffalo cauliflower separately from the wrap components in the refrigerator for up to 3 days. Reheat in the oven for best texture before assembling. Assembled wraps don’t store well.
Swaps:
Buffalo sauce can be swapped for BBQ sauce or a sweet chili sauce. Cauliflower can be replaced with chickpeas or tofu.
Buffalo Cauliflower Wrap
Ingredients:
For the Roasted Filling:
- 1 small head cauliflower, cut into small florets
- 1 can (425 g / 15 oz) chickpeas, drained and rinsed
- 1½ tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 tbsp nutritional yeast
- salt & pepper to taste
After Roasting:
- 60 ml (¼ cup) buffalo sauce (more to taste)
- 2–3 tbsp ranch dressing
For the Wrap:
- 2 large burrito-size tortillas
- 1 cup shredded lettuce
- 1 cup thinly sliced purple cabbage
- 1 small tomato, diced
- ¼ small red onion, thinly sliced
- a handful of fresh parsley, chopped
Features:
Instructions:
- Roast the Filling
Preheat oven to 220°C (425°F). On a large baking sheet, toss 1 small head cauliflower florets and 1 can (425 g / 15 oz) drained chickpeas with 1½ tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 2 tbsp nutritional yeast, and salt and pepper. Roast for 25–30 minutes until golden and crispy. - Add Buffalo Sauce
Remove from oven. Drizzle with 60 ml (¼ cup) buffalo sauce and toss to coat. Return to the oven for 5 more minutes. - Warm the Tortillas
Warm 2 large burrito-size tortillas in a dry skillet for 30 seconds per side. - Assemble
Lay each tortilla flat. Spread 2–3 tbsp ranch dressing down the center. Add shredded lettuce, purple cabbage, diced tomato, red onion, and parsley. Top with the buffalo cauliflower and chickpea filling. - Wrap and Serve
Fold in the sides and roll tightly. Slice in half and serve immediately.
