Enjoy these Buffalo Cauliflower Wraps made with Mission® Gluten Free Tortillas - a plant-based meal that everyone will love. Made with oven-roasted cauliflower covered in homemade Buffalo Sauce combined with romaine and avocado salad and fresh cherry tomatoes.
Preheat the oven to 400. Lightly oil a baking sheet and set aside.
Add the hot pepper sauce, vegan butter, and vinegar to a small saucepan and cook over medium-low heat until the butter has melted. Remove from heat and set aside to let cool for 5 minutes.
While the sauce is cooking, break the cauliflower into bite-sized florets. Place the cauliflower in a large bow. Pour two-thirds of the Buffalo Sauce over the cauliflower and stir it until the cauliflower is evenly coated. Place it in a single layer on the baking sheet and bake for 25 minutes, flipping halfway through.
While the cauliflower bakes, prepare the salad. In a small bowl combine chopped Romaine lettuce and cubed avocado. Toss with vegan ranch dressing and set aside.
Once cauliflower is cooked all the way through, remove from oven. Toss with remaining Buffalo sauce and let cool for 5 minutes.
To assemble the wraps, place about 1/6th of the salad on the bottom of a Mission Gluten Free Tortilla. Top with cubed tomato and 4-5 cauliflower florets. Roll tightly and repeat until all the filling is used up. Serve immediately.
Serving and Storing - Serve immediately This recipe makes about 6 wraps. If you plan on having leftovers, you can store the salad and cauliflower separately in airtight containers in the refrigerator for up to three days. For a grab-and-go lunch, gently reheat the cauliflower and quickly assemble the wrap.