Are you looking for a quick, easy and delicious weeknight dinner that’s vegan and packed full of veggies? Look no further than these Buffalo Veggie Wraps! Paired with my homemade white bbq sauce, these wraps are truly an explosion of flavor.
I have made a similar style wrap in the past, but with just chickpeas. That it also delicious, if you’re wondering. But, no one ever complains that they are getting too many vegetables in their diet, so when I saw this idea, I jumped on it! It didn’t hurt that I also had a head of cauliflower in the fridge, waiting for it’s time to shine.
Gather your ingredients…
The chickpeas, cauliflower and buffalo sauce are clearly the most important ingredients in this meal. A can of chickpeas, rinsed and drained, is pretty simple. If you’re like me, you might want to save the liquid from the can in a little jar in the fridge. It’s handy for replacing eggs in a lot of baked goods, and it’ll keep for about a week.
You’ll need less than half a head of cauliflower. I chopped up 2-3 big florets off mine, and you’ll want to chop them fairly small. We’re going for less than bite size here, so they fit into your wrap well and cook super fast! To cook, you’ll sauté the chickpeas and cauliflower in a nonstick skillet. When they are almost fork tender, you’ll toss the whole shebang with your buffalo sauce and cook for another couple minutes.
About that buffalo sauce: you’ve got freedom of choice here! Some store bought varieties are vegan, but some are made with butter. This Sweet Baby Ray’s is the one I have right now, and it’s pretty tasty. It’s dairy free, but it does contain some probably questionable ingredients. If you’re looking to make your own, it’s basically just hot sauce and (vegan) butter. I found this recipe for you if you’d like to make your own!
Pick your veggies…
But, we would be remiss if we didn’t at least discus the merits of the other players. My wraps feature nutritious spring mix lettuce, thin sliced red onions, shredded cabbage, and diced tomatoes. The variety of textures really play well together. That being said, I’m all about flexibility and using what you have on hand, so don’t be afraid to mix it up!
Got some spinach? Throw that on the bottom of yo’ wrap, girl. Sliced cukes? Don’t mind if ya do. Shredded carrots would be bomb, and they’re still good for your eyes, just like mom always said. I still don’t need glasses ya’ll, and I’m giving credit to the carrots! (I know, I’m not even 30, and now I’m really rambling, but you get the point.) The veggies are important for texture, but you can totally customize them!
Wrap them up…
The third component of your wrap will be the actual wrap. If I was talking to you in person, you better believe I would have tried to make a rap out of the mention of a wrap. But that joke probably wouldn’t play out as well in writing. Alas, the wrap is, in the simplest of forms, a vehicle in which to transport the flavor explosion from plate to mouth. It’s not really important what it is.
If you have tortillas on hand, use them. If you are gluten free or low carb, use your favorite wrap, or a few cute leaves of butter lettuce. Or skip the wrap all together and make a giant salad out of this. However, that feels like it should be it’s own recipe. But who uses a recipe for salad? Hecks, I’m way off track now! Make it a wrap, that’s what this post is all about.
And finally…
The fourth, and possibly most important, component of these wraps is the white bbq sauce. You can get that recipe right here. And I strongly advise you stop reading now, go make sure you have the ingredients to make this life changing white bbq, and then come back and continue reading this recipe. However, if you refuse, I will acquiesce, because I don’t want that to stand in the way of you trying these buffalo veggie wraps. They will still be pretty darn tasty, even if you just drizzle them with some ranch dressing. Or blue cheese, if you’re not vegan or have a great vegan blue cheese dressing.
In case you missed it, go here for the white bbq sauce recipe.
Buffalo Veggie Wraps
Ingredients
- 2 cups chopped cauliflower
- 1 15.5 oz can chickpeas (drained and rinsed)
- 1/8 tsp salt (or to taste)
- 1/8 tsp garlic powder
- 1/4 tsp paprika
- 1/2 tsp parsley
- 1 tbsp oil (divided)
- 1/2 cup buffalo sauce
- 1/4 red onion (thin sliced)
- 1 cup spring mix or spinach
- 1 small tomato (diced)
- 1/2 cup shredded cabbage
- 2-6 tortillas, wraps or large lettuce leaves
- 2 tbsp white bbq sauce (link to recipe above)
Instructions
- Place chickpeas and chopped cauliflower in a medium to large bowl. Drizzle with about 1 tsp oil, then season generously with salt and pepper and sprinkle with paprika, garlic and parsley to taste. Toss well to combine.
- Heat remaining oil in large non-stick skillet over medium heat. Add chickpeas and cauliflower and cook 5-7 minutes, or until cauliflower is almost fork tender. Add buffalo sauce, toss, and cook another 1-2 minutes. Remove from heat when cauliflower is at your desired doneness.
- If you're making homemade white bbq sauce, prepare it while the chickpeas and cauliflower are cooking.
- Lay out your wraps, tortillas or large lettuce leaves and layer your veggie filling; spinach or spring mix, onions, tomatoes, then top with a generous spoonful of buffalo chickpeas and cauliflower. Drizzle with white bbq, ranch or blue cheese dressing and serve.
Now, go forth and devour!
And let me know what you think if you try these buffalo veggie wraps. I love hearing your feedback, so leave a comment below or come hang out with me on Instagram!!
