Buffalo Cauliflower Wrap
Crispy cauliflower florets tossed in buffalo sauce and wrapped in a flour tortilla with cooling vegetables and ranch dressing. Served warm with contrasting textures and tangy heat.
Ingredients
Method
Preheat oven to 400°F. Cut cauliflower into bite-sized florets, roughly 1 to 2 inches.
Thinly slice red onion and chop celery and cucumber into bite-sized pieces.
Toss cauliflower with olive oil and spread on a sheet pan in a single layer. Roast for 15 minutes until edges begin to brown.
Remove pan from oven. Pour buffalo sauce over cauliflower, toss to coat evenly, and return to oven for 8 to 10 minutes until crispy and heated through.
Warm tortillas briefly in a dry skillet or microwave until pliable.
Lay each tortilla flat. Spread 2 tablespoons ranch dressing across the center, leaving 1 inch on all sides.
Layer half the buffalo cauliflower down the center of each tortilla, then top with red onion, cucumber, and celery.
Fold in the sides and roll tightly from bottom to top, sealing as you go.
Place wraps seam-side down on a plate. Garnish with green onion and sesame seeds. Serve warm with extra ranch dressing on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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