Buffalo cauliflower wrap
These tasty vegetarian wraps are filled with tangy buffalo sauce and a creamy avocado yogurt sauce.
Servings: 4 people
Ingredients
- 4 gluten free wraps
- 1/2 head red cabbage
- 1 stalk celery
- 4 stalks green onion
- 1/2 cup buffalo sauce
Battered cauliflower
- 1 1/2 cups cauliflower florets
- 1/2 cup gluten free all purpose flour
- 1/2 cup water
- 1 tsp sugar
- 1/8 tsp salt
Avocado yogurt sauce
- 1/2 cup mashed avocado (around 1 large avocado)
- 1/2 cup greek yogurt
- 1 tsp lime juice
Instructions
- Preheat your oven to 450 degrees.
- Cut the cauliflower into bite sized pieces.
- Mix the flour, sugar, salt, and water for the cauliflower batter together. Coat the pieces of cauliflower in batter then lay them out on a baking sheet that is lined with parchment paper.
- Bake the cauliflower for 15 minutes at 450 degrees.
- Coat the cauliflower in buffalo sauce then return the cauliflower to the oven. Bake the cauliflower for another 5 - 10 minutes at 450 degrees.
- Mash the avocado then combine all of the ingredients for the avocado yogurt sauce. Store the sauce in the refrigerator until you are ready to use it.
- Slice the red cabbage into thin strips. Dice the green onions and celery into small pieces.
- Top the gluten free wraps with red cabbage then add the celery, green onion, and buffalo cauliflower on top of the cabbage. Add a liberal amount of the avocado yogurt sauce and any remaining buffalo sauce on top of the vegetables.