Buffalo Cauliflower Wrap with Blue Cheese Slaw

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A vegan-friendly wrap featuring crispy baked buffalo cauliflower paired with a tangy blue cheese and cabbage slaw wrapped in a spinach tortilla. This American-inspired sandwich and wrap recipe (vegan), ready in about 45 minutes, pairs cauliflower florets, all-purpose flour, unsweetened almond milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups cauliflower florets
• 1/2 cup all-purpose flour
• 1/2 cup unsweetened almond milk
• 1/3 cup buffalo hot sauce
• 1 tbsp olive oil
• 1 cup shredded green cabbage
• 1/2 cup shredded red cabbage
• 1/4 cup vegan blue cheese dressing
• 2 large spinach tortilla wraps
• 1/4 cup chopped celery
• 1 tsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a mixing bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup unsweetened almond milk, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
2. Step 2: Dip 3 cups cauliflower florets into the batter, shaking off excess, and place on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil.
3. Step 3: Bake for 20 minutes until edges are crispy. Remove from oven and toss the cauliflower with 1/3 cup buffalo hot sauce. Return to oven and bake an additional 10 minutes.
4. Step 4: Meanwhile, combine 1 cup shredded green cabbage, 1/2 cup shredded red cabbage, 1/4 cup chopped celery, 1/4 cup vegan blue cheese dressing, and 1 teaspoon lemon juice in a bowl. Toss to coat evenly.
5. Step 5: Warm 2 large spinach tortillas briefly. Divide the buffalo cauliflower evenly between the tortillas, then top with the blue cheese slaw.
6. Step 6: Roll up each wrap tightly, folding in the edges to prevent filling from escaping, and serve immediately.