Buffalo Cauliflower Wraps
These wraps have quickly become one of my go-to lunches—and I have a feeling they’ll become one of yours, too.
Spicy, tangy, creamy, and crunchy—this recipe brings everything together in one bold, plant-based bite.
They come together fast with a few pantry staples, roasted cauliflower and chickpeas, crisp lettuce, and a drizzle of vegan Caesar.
Whether you’re packing lunch for the week or whipping up a quick dinner, these wraps are as satisfying as they are simple.
I hope they earn a spot in your weekly rotation just like they have in mine.
For the Buffalo Cauliflower Wraps
- Cauliflower Florets – chopped into bite-sized pieces; they roast up tender with a bit of crisp on the edges.
- Chickpeas – drained and rinsed; they add protein and a creamy, nutty flavor once roasted.
- Hot Sauce – adds bold, spicy flavor; Frank’s Red Hot is a great option, but feel free to use your favorite.
- Vegan Yogurt – unsweetened, used to mellow the heat and make the sauce creamy.
- Iceberg Lettuce – shredded or torn for a cool, crunchy contrast to the warm filling.
- Tortillas – the wrap base; use your favorite soft tortillas (flour or gluten-free both work well).
- Vegan Caesar Dressing – drizzled inside the wrap for tangy richness.
- Salt and Pepper – for seasoning the roasted veggies.
Buffalo Cauliflower Wrap
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Ingredients
- 2 cups cauliflower florets, chopped
- 1 can chickpeas, drained and rinsed
- ½ cup hot sauce (e.g., Frank’s Red Hot)
- 3 tablespoons unsweetened vegan yogurt
- 2 cups iceberg lettuce, shredded or torn
- 4 tortillas
- 4 tablespoons vegan Caesar dressing
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- Roast the veggies: Spread the cauliflower and chickpeas on the baking sheet. Season with salt and pepper. Roast for 15–20 minutes, or until golden and slightly crispy.
- Make the sauce: In a large bowl, mix the hot sauce with the vegan yogurt until well combined.
- Toss and coat: Once the cauliflower and chickpeas are done roasting, transfer them to the bowl and toss to coat with the sauce.
- Assemble the wraps: Lay out the tortillas. Divide the cauliflower-chickpea mixture evenly among them. Top each with shredded lettuce and a tablespoon of vegan Caesar dressing.
- Wrap and serve: Fold the tortillas into wraps. Optional: lightly grill them in a pan to crisp up the edges.
- Storage: Wraps can be stored in the fridge for up to 4 days.
Nutrition
Calories: 212kcal | Carbohydrates: 23g | Protein: 5.3g | Fat: 11.5g | Saturated Fat: 2.3gCholesterol: 5.7mg | Sodium: 1220mg | Potassium: 402mg | Fiber: 3.7g | Sugar: 5.8g
Vitamin A: 648IU | Vitamin C: 51.4mg | Calcium: 100mg | Iron: 2.1mg
1. How can I prevent my buffalo cauliflower from becoming soggy?
To maintain crispiness, ensure the cauliflower florets are thoroughly dried before roasting and avoid overcrowding them on the baking sheet. After roasting, toss them lightly in buffalo sauce to prevent excess moisture.
2. Can I make this recipe gluten-free?
Yes! Use gluten-free tortillas and substitute the all-purpose flour with a gluten-free alternative when preparing the cauliflower. Also, ensure that all other ingredients, including the buffalo sauce, are certified gluten-free.
3. How do I store and reheat leftover buffalo cauliflower?
Store leftover buffalo cauliflower in an airtight container in the refrigerator for up to 2–3 days. To reheat and retain crispiness, bake the florets at 375°F (190°C) for 8–10 minutes. Avoid microwaving, as it can make them soggy.
4. What are some good side dishes to serve with buffalo cauliflower wraps?
Complementary sides include creamy broccoli salad, quinoa spinach salad, or arugula avocado tomato salad. These dishes balance the spiciness of the wraps and add nutritional variety to your meal.
5. Can I add extra protein to the wraps?
Absolutely! Adding chickpeas enhances the protein content and complements the flavors. You can roast them alongside the cauliflower or toss them in buffalo sauce for added texture and taste.
