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A close up view of a wrap split in half, able to see the roasted cauliflower.
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Buffalo Cauliflower Vegan Wrap

Delicious tangy and spicy roasted buffalo cauliflower in a vegan wrap. A perfect healthy and hearty plant-based lunch.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: buffalo cauliflower wraps, plant based wrap, vegan wrap, vegetarian wrap
Servings: 4 wraps
Calories: 329kcal
Author: Elise Shivamber


  • 1 Small Head Cauliflower cut into florets
  • ½ Cup Vegan Buffalo Sauce
  • 1 Tablespoon Avocado Oil
  • 1 Avocado
  • 1 Cup Shredded Carrots
  • 4 Cups Spinach
  • 4 Burrito Size Tortillas


Roast the Buffalo Cauliflower

  • Preheat the oven to 425ºF.
  • Cut the cauliflower head into florets.
    1 Small Head Cauliflower
  • Combine the cauliflower florets with neutral oil (I used avocado oil) until fully coated.
    1 Tablespoon Avocado Oil
  • 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).
    1 Avocado
  • Once the cauliflower is done, remove it from the oven and toss with the buffalo sauce to fully coat each piece.
    ½ Cup Vegan Buffalo Sauce

Assemble the Wraps

  • Lay your tortilla on a flat surface like a cutting board or plate.
    4 Burrito Size Tortillas
  • Add a handful of your choice of greens (1 cup) and a handful of shredded carrots (¼ cup) on top of each tortilla.
    4 Cups Spinach, 1 Cup Shredded Carrots
  • 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.

Roll the Tortilla

  • 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.


Wraps are best prepared as fresh as possible. The vegan buffalo cauliflower can be stored in the fridge in an airtight container for up to three days. The avocado will brown, but it will still be safe to eat.
Wraps can be prepared in advance, but tend to go soggy after one day.
To prepare in advance, store the wrap ingredients and tortilla separately.
If you fill the vegan wraps with too many fillings, the wrap may break when rolling.
Roll these wraps as tightly as you can, but be gentle because you may tear the tortilla.


Serving: 1wrap | Calories: 329kcal | Carbohydrates: 42g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1401mg | Potassium: 803mg | Fiber: 8g | Sugar: 6g | Vitamin A: 8232IU | Vitamin C: 47mg | Calcium: 124mg | Iron: 3mg