EASY BUFFALO CAULIFLOWER CHICKPEA WRAPS (WFPB)
Enjoy these vegan Buffalo Cauliflower Chickpea Wraps—spicy, creamy, crispy, and packed with flavor. This healthy, easy-to-make meal is perfect for a satisfying lunch or dinner.
Ingredients
For the Roasted Cauliflower and Chickpeas:
- 1 cauliflower (medium, cut into small florets)
- 1 cup chickpeas (cooked or canned, rinsed, and drained)
- 1 Tbsp balsamic vinegar
- 1 tsp smoked paprika
- Salt and pepper to taste
For the Creamy Buffalo Sauce:
- 3 Tbsp hot sauce (adjust to taste)
- 3 Tbsp plant-based yogurt (plain unsweetened)
- 1 Tbsp maple syrup
For the Wraps:
- 4 tortillas (large whole wheat or gluten-free)
- 1 cup shredded lettuce (or mixed greens)
- 1/2 cup cucumber (cut into thin strips)
- 1/2 cup carrots (shredded)
- 1/4 cup avocado (sliced)
- 1/4 cup vegan ranch dressing optional
Instructions
- Prep the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Roast the Cauliflower and Chickpeas: In a large bowl, toss the cauliflower florets and chickpeas with balsamic vinegar, smoked paprika, salt, and pepper until evenly coated. Spread them on the prepared baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the cauliflower is tender and slightly browned.
- Prepare the Creamy Buffalo Sauce: While the cauliflower and chickpeas are roasting, mix the hot sauce, plant-based yogurt, and maple syrup in a small bowl until smooth and creamy.
- Mix the Roasted Cauliflower and Chickpeas with the Sauce: Once the cauliflower and chickpeas are done roasting, remove them from the oven and place them in a large bowl. Pour the creamy buffalo sauce over the roasted cauliflower and chickpeas and toss until everything is well coated.
- Assemble the Wraps: Lay a tortilla flat and add a layer of shredded lettuce or mixed greens. Top with a portion of the creamy buffalo cauliflower and chickpeas. Add cucumber strips, shredded carrots, and sliced avocado. Drizzle with vegan ranch dressing if using. Fold the sides of the tortilla inward, then roll it up tightly from the bottom to the top to keep all the ingredients neatly inside.
- Optional Step—Pan Cooking the Wraps: Heat a pan over medium-low heat. Place the assembled wraps seam-side down in the pan and cook for 2-3 minutes until golden. Flip the wraps and cook the other side for another 2-3 minutes until golden brown.
- Serve: Enjoy the wraps immediately, with extra vegan ranch or buffalo sauce on the side if desired.
Notes
- Make-Ahead Tips: You can prepare the roasted cauliflower and chickpeas in advance and store them in the refrigerator for up to 3 days. When ready to serve, warm them up and mix with the creamy sauce before assembling the wraps.
- Customizing the Spice Level: If you prefer a spicier wrap, increase the amount of hot sauce in the creamy buffalo sauce or add a pinch of cayenne pepper to the roasting mixture. For a milder version, reduce the hot sauce or add more plant-based yogurt to the sauce.
- Alternative Fillings: To add more texture and flavor, feel free to add other vegetables to the wrap, such as sliced bell peppers, red onion, or tomatoes. You can substitute the avocado with hummus or guacamole for a different twist.
- Gluten-Free Option: Use gluten-free tortillas to make this recipe suitable for those with gluten sensitivities.
- Storage: If you have leftovers, store the assembled wraps in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a pan to restore their crispiness before serving.