Buffalo cauliflower wraps

JonPaul always teases me that “Grace in the Crumbs” should really be titled “what Katy’s having for lunch”.  He thinks he’s funny.  And I think he’s kind of cute, so I let his awful jokes slide 😉

But in all seriousness, most of the food I share on the blog IS what I’m having for lunch. I really try and share with all of you, real meals and recipes that I make in my own kitchen.

Like this buffalo cauliflower wrap.

Wraps are some of my favorite “go-to” lunches during the week. I love having a dressing or two on hand that I can drizzle over any type of veggies, and then a simple slaw that can be kept in the fridge all week and added to different wraps or sandwiches. I put it all together for a quick easy lunch that’s healhty and delicous.

For this buffalo cauliflower wrap, I used roasted cauliflower that had been tossed in a few spices, and my favorite buffalo sauce and made a crunchy carrot and cabbage slaw to go with it.  To drizzle on top, I made a creamy avocado crema filled with lime, cilantro, coconut milk, and avocado.  The perfect creamy and cool addition to balance out the heat and tang from the cauliflower and slaw.

The whole wrap comes together with a few cucumber slices on top and you’re done.  I love how the creamy avocado crema, the crunchy slaw and cucumbers, and the firey roasted cauliflower all come together for one satisfying bite.  And my idea of the perfect lunch!

For more lunch ideas and inspiration check out our spicy falafel pitas and smashed chickpea sandwich.

Buffalo cauliflower wraps
Prep time
Cook time
Total time
Serves: 4
  • I head of cauliflower, broken up into florets
  • 1 tsp of garlic powder
  • ½ tsp of smoked paprika
  • 1 cup of your favorite buffalo sauce
  • for the avocado crema
  • 1 avocado
  • a handful of chopped cilantro
  • ¼ cup of coconut milk
  • 2 limes
  • 2 tbsp of olive oil
  • salt/pepper to taste
  • for the carrot slaw
  • 3 carrots, grated
  • 1 cup of shredded red cabbage
  • ¼ cup grated red onion
  • 3 tbsp of red wine vinegar
  • 2 tbsp of olive oil
  • salt/pepper to taste
  • ½ of one hothouse cucumber, thinly sliced
  • large corn or flour tortillas
  1. Preheat oven to 425 degrees
  2. In a small bowl add the cauliflower florets, garlic powder, paprika, salt/pepper. Toss to combine. Then drizzle with ½ cup of your favorite buffalo sauce
  3. Place cauliflower on a baking sheet lined with foil. Place in oven and roast for 20 minutes, or until golden brown. Remove from the oven and drizzle with the remaining ½ cup of buffalo sauce.
  4. Meanwhile, prepare the carrot and cabbage slaw. In a small bowl add the shredded cabbage, carrots, and red onion. Add the red wine vinegar, oil and salt/pepper. Toss to combine evenly and set aside.
  5. To prepare the avocado crema, in a high-speed blender, add the avocado, the juice of both limes, coconut milk, cilantro, olive oil, and salt/pepper to taste. Blend on medium speed for about 30-60 seconds or until the puree is nice and smooth. Taste and adjust seasoning (may need to add a few drops of water if the puree is too thick).
  6. To assemble the wraps. Using a large skillet over medium-low heat, toast tortilla shells for about 3-060 second on each side until golden brown. Then place on a plate and begin to assemble.
  7. In the center of each tortilla, place a large spoonful of the avocado crema, spread, and top with about ¼ cup of the cabbage slaw, a handful of roasted cauliflower and finally a few slices of cucumber. Wrap tortilla up nice and tight. Slice in half. Serve and enjoy!

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