These wraps are bursting with sriracha-buffalo baked cauliflower, quinoa, fresh veggies and a cooling greek yogurt blue cheese dressing that pulls it all together. It’s everything you’d want out of a craveable, flavor packed meal!
Sandwiches aren’t normally my jam (that is with the exception of sandwiches that are stuffed with cheese and then grilled of course), but these buffalo cauliflower wraps are EVERYTHING! It has all the flavors rounded out into one giant balancing act of buffalo blue perfection.
Is there anything more ideal than a wrap for a make-ahead, grab and go lunch? They’re just so easy! Wrap these buffalo cauliflower wraps in parchment, secure with a toothpick and keep in the fridge for the next time you need a quick, satisfying and filling bite to eat.
Want to Skip the Wrap?
Swap out the wrap and make it a salad. Add the roasted cauliflower to a bed of baby kale with the carrots, celery, quinoa and top with the blue cheese dressing.
Cauliflower Wrap Substitutions:
- Though I haven’t tried it myself, you could replace the cauliflower with chicken for a more buffalo chicken wing wrap feel. Just account for cooking time of the chicken.
- Not a fan of blue cheese? Try goat cheese or feta.
- Use any green you’d like. Instead of baby kale, try spinach, regular kale, spring green blend, red or green leafy lettuce, or romaine, etc.
- Use as little or as much hot sauce and sriracha as you’d like. I would suggest starting out with a small amount. Adjust in small increments to achieve your desired level of heat.
- Skip the sriracha and stick with the hot sauce. Just add a little more hot sauce to your taste preferences.
Sriracha Buffalo Blue Cauliflower Wraps
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4 Wraps 1x
- Category: Main
- Method: Baked
- Cuisine: American
Description
A colorful and flavorful wrap stuffed with sriracha-buffalo baked cauliflower, quinoa, fresh veggies and a greek yogurt blue cheese dressing. Perfect for a lunch you can’t wait to eat!
Ingredients
2 Tbsp. sriracha
1 Tbsp. hot sauce, such as Franks Red Hot Sauce
1 Tbsp. apple cider vinegar
1 Tbsp. EVOO
2 tsp. honey
1 tsp. smoked paprika
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 large head cauliflower, cut into bite sized pieces
3/4 c. quinoa
1 1/2 c. vegetable broth
Blue Cheese Dressing:
1/2 c. greek yogurt
1/4 c. cilantro, chopped
1/4 c. dill, chopped
1 lime, juiced
4 oz. blue cheese, crumbled
1 Tbsp. apple cider vinegar
1/4 tsp. garlic powder
For the Wrap:
1 large carrot, shredded
1 stalk celery, thinly sliced
2 c. baby kale
4 large whole grain wrap tortillas
Instructions
Preheat oven to 400 degrees. In a large bowl, mix together sriracha, hot sauce, apple cider vinegar, EVOO, honey, smoked paprika, garlic powder and black pepper. Add cauliflower to the bowl and toss. Once evenly coated, spread onto a large parchment lined baking sheet. Bake for 45 mins or until tender and lightly charred.
In a small saucepan, add uncooked quinoa with vegetable broth and bring to a boil. Cover and reduce heat to medium low and cook until broth is absorbed and quinoa is light and fluffy, about 15 to 20 minutes.
To make dressing, mix together the greek yogurt, cilantro, dill, lime juice, blue cheese, apple cider vinegar and garlic powder
To assemble the wraps, in a bowl toss together cooked quinoa, roasted cauliflower, dressing, shredded carrots, celery and kale. Divide mixture among tortillas and roll into a burrito wrap. There is quite a bit of filling, so the wraps will be quite full. Add filling to the lower third of the wrap, leaving more than half of the tortilla open at the top and an inch or two open at the bottom and sides. Using both hands fold in both sides while folding up the bottom and over the filling with your thumbs. Push the filling into the pocket and continue to roll while keeping everything taught, so the filling stays inside the wrap. Once it is tightly wrapped, either wrap it in parchment for meal preparation or slice it in half, serve and enjoy.
Notes
I would describe the level of spice in this recipe as medium. Adjust the amount of sriracha and hot sauce to your desired level of heat. I recommend starting with a small amount, tasting and adjusting in small increments.
Keywords: wraps, cauliflower, cauliflower wrap, buffalo, blue cheese, buffalo blue, sriracha, baby kale, quinoa, lunch, easy
You Might Also Like
Cheesy Cheddar & Mushroom Stuffed BBQ Turkey Meatloaf Minis
Greens and Grains Breakfast Bowl
Chili Chicken, Corn & Zucchini Stuffed Peppers
