Buffalo Cauliflower Wrap
Wraps
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
Equipments:
- Large baking sheet
- Parchment paper
- Large mixing bowl
- Knife and cutting board
Features:
Soy-Free
Nut-Free
Nutrition:
Servings 1 wrap Calories 380 Carbohydrates 48g Fat 14g Fiber 8g Protein 14g
Saturated 2g Trans 0g
Vitamin A 60mcg Vitamin C 50mg Vitamin D 0mg
Calcium 120mg Iron 3mg Potassium 680mg
Cholesterol 0mg Sodium 820mg Sugar 6g Sulforaphane 10mg
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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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.
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 (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.
