Buffalo Cauliflower Wrap
Buffalo Cauliflower Wrap, a tasty (and spicy!) wrap made with roasted cauliflower and chickpeas tossed in buffalo sauce with a light romaine caesar salad filling. Great for plant-based meal prep!
Love buffalo cauliflower? Put it in a wrap! This super flavorful wrap is perfect a lunch on the go and is made with all vegan ingredients.
👉 Ready to learn how to make a wrap with buffalo cauliflower? Let’s do it!
🌯 Ingredients
- Cauliflower: a head of cauliflower cut into very small florets; any type of cauliflower will do
- Chickpeas: adds a bit of texture and plant-based protein
- Vegan buffalo sauce: the flavor star of this show, adds a spicy kick (here’s the sauce I like)
- Romaine lettuce: for the salad filling of this wrap
- Vegan caesar dressing: coats the romaine lettuce (here’s an option I like or try this homemade caesar dressing)
- Tortillas: large 8 or 10-inch soft tortillas, flour or other soft grain like gluten-free spelt
- Hummus: used a spread, and helps hold the ingredients together
- Oil: a small drizzle helps to roast the cauliflower
- Recommended tools: mixing bowls, baking sheet
🥣 How to make (step-by-step photos)
1️⃣ Step One: Prep and roast cauliflower
The first step to making this wrap is to first roast the cauliflower! To do that, first preheat oven to 425 degrees Fahrenheit (about 220 degrees Celsius).
Then wash and cut the cauliflower into small florets. Here’s how:
- Wash the cauliflower head and remove any leaves.
- Cut the cauliflower in half and remove the inner stem.
- Cut the cauliflower florets from the remaining stem and separate them into small pieces (it’s important they’re very small so they cook faster and are not too big for the wrap).
Once the cauliflower is cut, add the the cut florets to a baking sheet and drizzle with olive oil, tossing to coat evenly.
Then place in the oven and roast for 25 minutes or until the florets are browned, stirring halfway to brown all sides.
2️⃣ Step Two: Toss romaine with vegan caesar dressing
While the cauliflower is cooking, it’s time to make the caesar romaine salad filling.
To do this, first wash the romaine lettuce and remove the leaves from the stem. Then stack the lettuce leaves and cut into 1/2 inch strips.
Add the cut romaine to a mixing bowl and toss with the vegan caesar dressing until it is well coated.
3️⃣ Step Three: Mix buffalo cauliflower and chickpeas
Once the cauliflower is roasted, add it to a bowl with a can of drained chickpeas.
Then drizzle the vegan buffalo sauce and toss to coat the cauliflower and chickpeas.
4️⃣ Step Four: Build the wrap
When the wrap ingredients are done, build the wrap by spreading some of the hummus in the middle of a tortilla.
Then top it with the romaine lettuce salad, and add a bit of the buffalo cauliflower and chickpeas.
Then fold the ends of the wrap up and fold over like a burrito.
Finally, cut the wrap in half…and enjoy!
❓ Recipe questions + quick tips
Most grocery stores will have a plant-based version of caesar salad dressing (I have bought it at Whole Foods and Sprouts in the past). Here’s one of my favorite plant-based caesar options or you can make your own homemade vegan caesar dressing with just a few simple ingredients at home.
Plant-based buffalo sauce can be found at most large grocery stores that cater to a plant-based clientele, such as Whole Foods or other similar stores. I like and use this vegan buffalo sauce from Primal Kitchen.
The best tortillas for wraps are usually made from flour or other soft grains like spelt, if you’re looking for a gluten-free options. I do not recommend using most corn tortillas because they break easily when folded. You also want to get a wrap that’s at least 8 inches in diameter, we typically use 10-inch tortillas for our wraps.
🧊 How to store
- Refrigerator storage: The recommended way to store this wrap is actually to store the ingredients (buffalo cauliflower and chickpeas, vegan caesar romaine, etc.) separately in the refrigerator and then making each wrap when ready to eat. However, you can also make the actual wraps and then store for 2-3 days, but the tortillas may become soggy from the sauce.
- Freezer storage: I do not recommend freezing because the wrap texture will be very soggy and wet after freezing.
👉 More plant-based wrap recipes
Want more vegan wrap recipes?
Buffalo Cauliflower Wrap
Equipment
- 2 mixing bowls
- 1 baking sheet
Ingredients
- 1 head cauliflower
- 2 teaspoons oil
- 1 head romaine lettuce
- 3 fluid ounces vegan caesar dressing about 1/3 cup
- 1 cup chickpeas from about 1 an
- 3 fluid ounces vegan buffalo sauce about 1/3 cup
- 4 large flour tortillas 8 or 10-inch
- ½ cup hummus
Instructions
- Prep and roast cauliflower: Preheat oven to 425 degrees Fahrenheit (about 220 degrees Celsius). Wash 1 head cauliflower and remove any leaves. Then cut the cauliflower in half and remove the inner stem. Then cut the cauliflower florets from the remaining stem and separate them into small pieces (it’s important they’re very small so they cook faster and are not too big for the wrap). Then add the cut florets to a baking sheet and drizzle 2 teaspoons oil, tossing to coat evenly. Then place in the oven and roast for 25 minutes or until the florets are browned, stirring halfway to brown all sides. When done, remove and set aside.
- Toss lettuce with dressing: Wash 1 head romaine lettuce and remove the leaves from the stem. Then stack the lettuce leaves and cut into 1/2 inch strips. Add the cut romaine to a mixing bowl and toss with 3 fluid ounces vegan caesar dressing until it is well coated. Set aside.
- Mix buffalo cauliflower and chickpeas: Once the cauliflower is roasted, add it to a bowl with 1 cup chickpeas. Then drizzle 3 fluid ounces vegan buffalo sauce and toss to coat the cauliflower and chickpeas. Set aside.
- Build wrap: When the wrap ingredients are done, build the wrap by spreading some of the ½ cup hummus in the middle one of the 4 large flour tortillas. Then top it with the romaine lettuce salad, and add a bit of the buffalo cauliflower and chickpeas. Then fold the ends of the wrap up and fold over like a burrito. Then cut the wrap in half, and enjoy!
Notes
- Prep ahead instructions: Prep the wraps up to 2-3 days before serving, for best texture. To prep ingredients ahead of time, roast the cauliflower and mix it with the buffalo sauce and chickpeas and store up to 4-5 days before making the wraps. I do not recommend making the caesar romaine too far ahead of time or else the texture isn’t as crisp, so try to make it right before serving.
- Leftovers and storage: The recommended way to store this wrap is actually to store the ingredients (buffalo cauliflower and chickpeas, vegan caesar romaine, etc.) separately in the refrigerator and then making each wrap when ready to eat. However, you can also make the actual wraps and then store for 2-3 days, but the tortillas may become soggy from the sauce.
- Nutrition notes: Nutrition information is an estimate and includes all listed ingredients. This recipe uses only plant-based ingredients, so it is suitable for vegan diets. To make it gluten free, use gluten free tortillas and confirm your sauces are free from gluten containing ingredients.