Preheat the oven to 425ºF.

Cut the cauliflower head into florets.

Combine the cauliflower florets with neutral oil (I used avocado oil) until fully coated.

Place cauliflower florets on a baking sheet and spread out evenly among the tray.

Roast the cauliflower on the baking sheet for 25 minutes, until tender and slightly browned on the edges.

While the cauliflower roasts, gather and prep the other vegan wrap ingredients. Thinly slice the avocado or in small chunks (depending on preference).

Once the cauliflower is done, remove it from the oven and toss with the buffalo sauce to fully coat each piece.

Lay your tortilla on a flat surface like a cutting board or plate.

Add a handful of your choice of greens (1 cup) and a handful of shredded carrots (¼ cup) on top of each tortilla.

Next, place a few roasted cauliflower florets (about 5-8) in the middle, on top of the greens and shredded carrots.

Place sliced avocado on the top. If you’d like to add a vegan ranch or caesar dressing at this time, drizzle a little to cover.

First, roll both short ends of the tortilla slightly in towards the center. You want the wrap to act like a burrito – long and skinny.

Next, fold over both long sides on top of the folded ends. Fold one flap over the other.

Next, tuck in the ends that may be sticking out.

For the tightest wrap and most transportable option, heat a small pan on the stove and spray with neutral oil spray.

Place the wrap seam side down to sear and close the wrap. Let it sit on the pan for a few minutes (2 to 3 minutes) to seal and create a crust. Once the sides are sealed and browned, remove from the pan and slice in half if desired.