1 large cauliflower, chopped into medium florets
1 Tbsp chili powder
1 tsp paprika
2 tsp garlic salt
1 tsp cumin
1 Tbsp of olive oil
1/3 cup of Frank's Buffalo Sauce + extra for topping
4 large tortillas
2 carrots, shredded
4 pickles, sliced
4 large leaves of romaine lettuce, chopped
1 tomato, diced
Vegan mayo (we use Hellman's)
Preheat your oven to 420°F.
In a large bowl, toss cauliflower with all your spices, olive oil and Buffalo sauce, then spread out evenly on a large baking sheet.
Bake in the oven for half an hour until cauliflower is cooked, flipping halfway through.
In the meantime, prep your veggies and warm up your tortillas in the oven or on the stove.
Once your cauliflower is baked, assemble your wraps with the toppings of your choice, vegan mayo and more buffalo sauce, and enjoy.