Vegan Buffalo Cauliflower Wrap

Showing 2 halved vegetarian buffalo cauliflower wrap over each other.

5 from 1 vote

Vegan Buffalo Cauliflower Wrap

Are you craving something flavorful, filling and healthy? Then give this vegan buffalo cauliflower wrap recipe a try! It includes lightly breaded cauliflower bites tossed in a homemade buffalo sauce (healthier recipe!) and fresh veggies, such as cucumber and avocado. Perfect for lunch or dinner.

Prep Time20

Cook Time20

Total Time40

Course: dinner, Lunch

Cuisine: American

Keyword: sandwich, Vegan, wrap

Servings:

Calories: 345kcal

Author: Jessica Laroche

Ingredients

For the buffalo cauliflower

1 head cauliflower chopped in small florets
¼ cup oat milk unsweetened and unflavored
1 cup panko breadcrumbs
½ tsp garlic powder
½ tsp salt
¼-⅓ cup vegan buffalo sauce or as much as needed, I used this vegan buffalo sauce

For the wraps

3 tortilla wraps
romaine lettuce finely sliced
cucumber sliced
vegan caesar or ranch dressing optional, I like using this vegan tahini Caesar dressing

Instructions

If making the vegan buffalo sauce from scratch, then start with that.
Preheat the oven to 400º and line a baking sheet with parchment paper.
Add the oat milk in a medium bowl, then combine the panko, garlic powder and salt in a second bowl.
Add a handful of cauliflower florets to the bowl with the milk, toss them around and then transfer them to the bowl with the panko. Use your fingers and a spoon to toss them and cover them as much as you can with the panko, then transfer the pieces to the prepared baking sheet. The cauliflower will only be lightly covered, this is normal. Keep going until you lightly breaded all the pieces of cauliflower.
Bake in the oven for 20 minutes.
While the cauliflower is baking, then this is a good time to prepare the other veggies going into the wrap.
Once the cauliflower is done baking, then lay a tortilla on a clean surface, transfer some buffalo cauliflower over the half-bottom part, top with avocado, cucumber and lettuce and drizzle some more buffalo sauce. You can also drizzle some vegan tahini Caesar or vegan ranch sauce.
Fold both sides of the tortilla over the filling, then grab the bottom part and fold it over as well. Keep rolling all the way up while tucking the ingredients tightly inside.
If you want to pan fry the wrap: warm up a nonstick pan with a little oil, then place the wrap seam side down on the pan. Cook on medium heat for a few minutes or until golden brown. Flip to roast the other sides. Slice in half and enjoy!

Video

Notes

Storage: once assembled, the wrap is best enjoyed right away. I recommend making the buffalo sauce and keeping it in the fridge until ready to use. If you have some leftover cauliflower bites, then keep them in an airtight container in the fridge for 2-3 days. Reheat in the microwave or the oven.
I think this recipe is best when making the buffalo sauce from scratch. It is easy to make and only requires blending hemp seeds with cayenne pepper sauce and some spices. The consistency is super creamy and the flavor is better than store-bought.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition