Buffalo Cauliflower Wrap
Sandwiches/Burgers/Wraps
What You’ll Need:
For the Roasted Filling:
🥦 1 small head cauliflower, cut into small florets
🧆 1 (15 oz) can 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:
🌶️ 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:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prep and Roast Cauliflower & Chickpeas: In a large bowl, toss the cauliflower florets and chickpeas with olive oil, smoked paprika, garlic powder, nutritional yeast, salt, and pepper until well coated.
- Bake: Spread the mixture evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through, until the cauliflower is golden and crispy at the edges and the chickpeas are slightly crunchy.
- Toss with Sauce: Remove from oven and immediately toss the hot mixture with buffalo sauce and ranch dressing until coated.
- Assemble Wraps: Warm the tortillas slightly for easier folding. Layer each with lettuce, purple cabbage, diced tomato, red onion, and parsley. Add the buffalo cauliflower-chickpea mixture on top.
- Wrap It Up: Fold in the sides, roll tightly like a burrito, and slice in half. Serve immediately or wrap in foil for later.
Substituttions
Buffalo Cauliflower Wrap
Ingredients:
For the Roasted Filling:
🥦 1 small head cauliflower, cut into small florets
🧆 1 (15 oz) can 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:
🌶️ 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:
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prep and Roast Cauliflower & Chickpeas: In a large bowl, toss the cauliflower florets and chickpeas with olive oil, smoked paprika, garlic powder, nutritional yeast, salt, and pepper until well coated.
- Bake: Spread the mixture evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through, until the cauliflower is golden and crispy at the edges and the chickpeas are slightly crunchy.
- Toss with Sauce: Remove from oven and immediately toss the hot mixture with buffalo sauce and ranch dressing until coated.
- Assemble Wraps: Warm the tortillas slightly for easier folding. Layer each with lettuce, purple cabbage, diced tomato, red onion, and parsley. Add the buffalo cauliflower-chickpea mixture on top.
- Wrap It Up: Fold in the sides, roll tightly like a burrito, and slice in half. Serve immediately or wrap in foil for later.
