Buffalo Wraps

Wings in a wrap, Fridays are saved! These mildly spicy wraps are just mouthwatering.
Make sure to leave some wings for a late-night snack.
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  • 1/2 cauliflower head
  • ½ cup plant-based milk
  • ¾ cup corn or rice flour
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tbsp nutritional yeast
  • Salt and pepper to taste
  • ½ cup hot sauce
  • 1 tbsp tahini
  • 2 tbsp maple syrup
  • 4 wraps could use gluten-free wraps
  • 1 avocado sliced
  • ½ red onion peeled and sliced
  • 1 small head lettuce of choice chopped roughly (such as romaine, cos or butter)
  • ½ cup vegan sour cream or mayo


  • Preheat the oven to 450° F. Cover a baking tray with parchment paper.
  • Cut the cauliflower into bite-sized florets.
  • In a bowl, combine the milk, water, flour, yeast and spices. Mix until you get a smooth texture. If too runny, add a little more flour. If too thick, add a little more milk.
  • Dip the cauliflower florets in the flour mixture. Mix gently to coat.
  • Place on a baking sheet and place in the oven for 20 minutes until golden.
  • While the cauliflower cooks, prepare the sauce by combining the hot sauce, tahini and maple syrup in a large bowl.
  • Once golden brown, remove the cooked cauliflower from the oven and place into the bowl with the hot sauce. Mix gently to coat.
  • Put the wings back on the baking sheet and cook for another 10 minutes. Cool.
  • Lay out wraps. Assemble the wraps by layering the lettuce, avocado, onion, cauliflower and vegan sour cream. Wrap and serve immediately.

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