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–+ servings
cut buffalo cauliflower wrap halves on a table with bowls of ingredients

Buffalo Cauliflower Wrap

Kristina Todini, RDN
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!
5 star (1 rating)
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dishes
Cuisine Vegan
Servings 4 wraps
Calories 411 kcal

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.

Nutrition

Serving: 1wrapCalories: 411kcalCarbohydrates: 43gProtein: 14gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 9mgSodium: 1344mgPotassium: 1050mgFiber: 12gSugar: 8gVitamin A: 13659IUVitamin C: 76mgCalcium: 169mgIron: 5mg
Keyword buffalo cauliflower wrap
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