Crispy Buffalo Cauliflower Wraps

Crispy cauliflower tossed in spicy buffalo sauce and tucked into soft wraps with fresh lettuce, tomato and a cool, creamy dressing. A fun Friday-night dinner packed with flavour and crunch.

Serves: 4
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes

Crispy Buffalo Cauliflower Wraps

Ingredients

    • 1 large head cauliflower, cut into bite-sized florets

    • ¾ cup all-purpose flour

    • ¾ cup unsweetened plant-based milk

    • 1 tsp garlic powder

    • 1 tsp smoked paprika

    • ½ tsp onion powder

    • ½ tsp salt

    • 1 cup panko breadcrumbs

    • ½ cup buffalo-style hot sauce

    • 1 tbsp maple syrup

    • 8 small flour tortillas

    • 2 cups shredded lettuce

    • 1 large tomato, diced

    • ½ small red onion, thinly sliced

    • 1 avocado, sliced

    For the Creamy Dressing

    • ½ cup vegan mayonnaise

    • 1 tbsp fresh lemon juice

    • ½ tsp garlic powder

    • 1 tbsp chopped fresh dill or parsley

    • 1–2 tbsp water, as needed

    • Salt and black pepper, to taste

Nutrition Per Serving

Estimated Nutrition — Per Serving

Calories: 545
Protein: 13 g
Carbohydrates: 72 g
Fat: 24 g
Fiber: 11 g
Sugar: 10 g
Sodium: 890 mg

Nutrition information is an estimate and may vary depending on the brands and specific ingredients used.

Instructions

1. Preheat the oven.
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2. Make the batter.
In a large bowl, whisk together the flour, plant-based milk, garlic powder, smoked paprika, onion powder and salt until smooth.

3. Coat the cauliflower.
Add the cauliflower florets and toss until lightly coated. Let any excess batter drip off, then coat each piece with panko breadcrumbs.

4. Bake until crispy.
Arrange the cauliflower in a single layer on the baking sheet. Bake for 20–25 minutes, turning halfway through, until golden and crispy.

5. Add the buffalo sauce.
Mix the buffalo sauce with the maple syrup. Toss the baked cauliflower gently with the sauce, return it to the baking sheet and bake for another 5 minutes.

6. Make the dressing.
Mix the vegan mayonnaise, lemon juice, garlic powder and dill or parsley. Add 1–2 tablespoons of water until it reaches a drizzleable consistency. Season with salt and pepper.

7. Assemble the wraps.
Warm the tortillas, then fill each with lettuce, tomato, red onion, avocado and crispy buffalo cauliflower. Drizzle with the creamy dressing, fold and serve.

Print Recipe

Chef Perry’s Kitchen Notes

Helpful tips, simple swaps and a little extra guidance from my kitchen to yours.

👨‍🍳 Chef Perry’s Tips

For the crispiest cauliflower, don’t overcrowd the baking sheet. Leave a little space between each piece so the hot air can circulate and crisp the coating instead of steaming it. Add the buffalo sauce near the end so you keep that great crunch.

🔄 Easy Substitutions
No panko? Regular breadcrumbs will work too. For a gluten-free version, use gluten-free flour, breadcrumbs and tortillas. You can swap the lettuce for shredded cabbage for extra crunch, and vegan ranch can replace the homemade creamy dressing. If you prefer less heat, use a mild buffalo sauce or mix the buffalo sauce with a little extra maple syrup.

🎥 Cook With Chef Perry
Watch me make this recipe step-by-step.

Cooking video coming soon