These buffalo cauliflower wraps are an excellent recipe to have in your arsenal, especially if you prefer simple yet flavourful meals.

If I had to choose my favorite vegetable, cauliflower would certainly be in top-5. It’s a beautifully versatile ingredient that can be blended into creamy sauce, incorporated into gnocchi, or transformed into “steaks“.

Cauliflower also makes an excellent filling for tacos and wraps. These buffalo cauliflower wraps are proof that it can be a part of a filling and flavourful meal.

Why You’ll Love This Recipe

  • If you love meal prep, this recipe fit the criteria perfectly. You can make these buffalo cauliflower wraps in advance and store them in the fridge. Alternatively, you can prep the individual components and combine them before eating.
  • This recipe strikes a perfect balance in order to meet your nutritional needs. Chickpeas are a great source of protein, tortillas are a healthy source of carbs, and the entire wrap is packed with dietary fiber.
  • Even if you’re a beginner in the kitchen, you’ll have no problem making this recipe. These buffalo cauliflower wraps are as easy as they are delicious!
  • If you like to bring your lunch to work, these wraps are easy to transport and to eat!

How to Make This Recipe

Start by preheating the oven to 400F and lining a baking sheet with parchment or silicone.

Spread the chickpeas and cauliflower florets on the sheet pan and season with salt and pepper to taste. Roast in the oven for 15-20 minutes, until slightly browned.

While the cauliflower and chickpeas are cooking, combine the hot sauce with the vegan yogurt in a large bowl. Once the cauliflower and chickpeas are ready, toss them in the sauce and make sure they are thoroughly coated. 

Time to assemble your wraps. Lay out the tortillas, and divide the chickpea cauliflower mixture between them as evenly as you can. Add lettuce and top with a vegan caesar dressing of choice, then wrap.

If you prefer, you can grill the wrap before serving. 

Hack It!

  • Out of chickpeas? Try this recipe with canned beans!
  • For a gluten-free version of this recipe, use gluten-free tortillas. If you haven’t tried them yet, you’ll love these homemade oat tortillas!
  • Store in the fridge for up to 4 days either as wraps or as individual components.
  • As well as lettuce, you are welcome to add other veggies, such as tomato, cucumber, or pickled onions.
  • If you can’t find vegan caesar dressing in the store, why not make a homemade version?

Other Recipes You’ll Love

If you love delicious and accessible recipes like this one, you’re gonna love the PlantYou Cookbook! It features over 140 easy plant-based recipes, optimized for beginners and visual learners. From breakfast items and main meals to salad dressings and snacks, this book has recipes for every taste and occasion!

And if you prefer a more fluid approach to your cooking, check out the PlantYou Planner! This digital meal planner app has a huge database of delicious vegan recipes. It allows you to select your weekly menu, toggle the number of servings, and it even provides a custom grocery list based on your selection. Plant-based living has never been easier!

vegan buffalo cauliflower wrap

The Recipe: Buffalo Cauliflower Wrap

A simple lunch recipe packed with flavor and nutrients! Perfect for beginners, busy cooks, and commuters.
5 from 24 ratings

Ingredients

  • 2 cup cauliflower florets, chopped
  • 1 can chickpeas, drained and rinsed
  • ½ cup hot sauce, e.g. Frank's Red Hot Sauce
  • 3 tbsp vegan yogurt, unsweetened
  • 2 cups iceberg lettuce, shredded or torn
  • 4 tortillas
  • 4 tbsp vegan caesar dressing

Equipment

  • Sheetpan
  • Parchment or silicone
  • Large mixing bowl

Instructions 

  • Preheat the oven to 400F and line a baking sheet with parchment.
  • Add the chickpeas and cauliflower florets to the sheet pan and season with salt and pepper. Roast for 15 to 20 minutes, until browned.
  • In the meantime, in a large bowl, combine the hot sauce with the vegan yogurt. Once the cauliflower and chickpeas are done baking, toss them in the sauce. 
  • Lay out the tortillas, and evenly divide the chickpea cauliflower mixture, and then lettuce. Top with a vegan caesar dressing of choice, then wrap. Grill to crisp up the edges of the wrap if desired. 
  • Store in the fridge for up to 4 days.
Calories: 211.6kcal, Carbohydrates: 23g, Protein: 5.3g, Fat: 11.5g, Saturated Fat: 2.3g, Polyunsaturated Fat: 5.7g, Monounsaturated Fat: 2.5g, Cholesterol: 5.7mg, Sodium: 1219.9mg, Potassium: 402mg, Fiber: 3.7g, Sugar: 5.8g, Vitamin A: 647.5IU, Vitamin C: 51.4mg, Calcium: 100.3mg, Iron: 2.1mg