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.