BBQ Cauliflower Wraps

Delicious BBQ Cauliflower Wraps loaded with veggies, are the ideal quick recipe to enjoy for lunch.

Vegan | Gluten-free | Soy-free

If you find yourself at a loss for what to make for lunch, these wraps are the perfect option. This crispy BBQ Cauliflower Wraps recipe is super tasty and easy to make. The star of the show, as you may have already guessed, is cauliflower; which gets breaded and roasted to crisp perfection, and bathed in bbq sauce. They don’t take long to prepare and are really delicious, I’m sure you will like them too!

I love cooking with cauliflower. Even though many people see it as a bland vegetable, I see it as a blank canvas. Having this point of view really allows you to get as creative as possible with it, hence adding it to soups, creamed soups, stews, roasts, curries, pasta, sautees, etc. Cauliflower is also very nutritious, with a lot of fiber and antioxidants.

In addition, these tasty BBQ Cauliflower Wraps are served with lots of raw veggies like cabbage & carrot salad, red onions, bell peppers, and cucumber. You get a wrap that’s delicious in flavor and full of nutrients. It’s super important to eat raw veggies (and fruits!) every day, and this is a good way to do it!

So if you want to try a different type of wrap in your life that’s full of flavor, here’s the way you can make it in a very simple and affordable way.

The making of: BBQ Cauliflower Wraps

Preparing these delicious BBQ Cauliflower Wraps is very easy and quick. What I like most about this recipe is the contrast of textures. The crunchiness of the raw veggies, with the creaminess of the hummus and the crunchy on the outside & soft but full of flavor on the inside of the cauliflower, is just dreamy.

So, there are 2 ways to make the cauliflower for this recipe, both quick but one is quicker. The method that I’m choosing to focus on is the battered cauliflower using my Cauliflower Hot BBQ Wings recipe, which takes about 30-35 minutes to make, but you can use the baking time to chop the other veggies. If you’re short on time, you can skip the battered portion of the recipe and just go straight to the BBQ sauce part, which should take about 15-20 minutes. 

Once you have the cauliflower ready, you can start assembling the wraps! In a large or medium wrap plantilla, spread hummus, avoiding the corners. Proceed to add all of the vegetables, and then top with the cauliflower. Drizzle vegan cilantro crema on top, and wrap away! Serve these BBQ Cauliflower Wraps on their own, or with sides like chips, brown rice, or quinoa.

And there you go! I find it to be the perfect summer recipe as it’s refreshing and involves minimal cooking. I hope you enjoy this recipe as much as I did!

Notes:

• For the cauliflower, I’m using my Cauliflower Hot BBQ Wings recipe. 
• Short on time? Skip the battering process and bake the cauliflower with the BBQ sauce instead.
• Lightly warm up the wrap plantillas for 5-10 seconds either in the microwave or in an air fryer to a very low temperature. This will help avoid ther wraps to tear and make them easier to work with.
• Only assemble the wraps if ready to eat immediately. Otherwise, they will get soggy and incredibly hard to eat. 
• Try to not overstuff the wraps. Putting too many ingredients in your wrap will cause it to tear when rolling them up.
• This recipe uses BBQ sauce, but you can substitute it with other sauces like Teriyaki, Sweet & Sour, Orange Sauce, and Butter & Garlic.

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BBQ Cauliflower Wraps

Rating: 5.0/5

( 1 voted )

Serves: 4-6 Prep Time: 15 minutes Cooking Time: 40 minutes 40 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

BBQ Cauliflower

• 1 head of cauliflower (approx. 4-5 cups of florets)
• 1 cup water
• ¾ cup chickpea flour
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp cumin
• 1 tbsp of paprika
• Salt & pepper to taste
• 1 cup BBQ sauce of choice

Wraps

• 4-6 multigrain wrap plantillas (regular or gluten-free)
• ½ cup hummus
• ½  bell pepper, thinly sliced
• ½ cup coleslaw mix (cabbage + carrots)
• ¼  red onion, thinly sliced
• 1 small cucumber, thinly sliced

Cilantro Crema

• ½ cup raw cashews
• handful of fresh cilantro
• ½ cup unsweetened plant-based milk of choice (+more)
• Seasonings to taste: garlic powder, onion powder, salt, pepper, & nutritional yeast.

Procedure

1. Preheat oven to 450F. Line baking sheet with parchment paper.
2. Chop the cauliflower into florets, “wings” or bite-sized chunks. Rinse them well.
3. In a large bowl, combine flour, garlic powder, onion powder, cumin, paprika, and salt & pepper.
4. Add in the water, and whisk until the batter is completely clump-free. It shouldn't be so thick that it doesn't drip, but also not so thin that it doesn't stick to the cauliflower. Taste the batter and decide if you feel like it needs more of one of the spices (ex. More garlic powder, more salt or pepper, etc.)
5. Then gently toss each floret piece in the batter and coat each piece evenly. Tap off the excess a couple of times on the side of the bowl.
6. Place the coated florets in an even layer on the parchment-lined baking sheet without overcrowding.
7. Bake for 20-25 minutes or until golden and crispy.
8. While the florets are baking, cut the other vegetables if you haven’t done so already.
9. When the florets are ready, drizzle the BBQ sauce on top and gently toss to evenly coat. Return cauliflower to an oven and continue cooking for an additional 10-15 minutes, or until pieces turn crispy. 
10. While the cauliflower finishes baking, slightly warm up the wrap plantillas for 5-10 seconds either in the microwave or in an air fryer to a very low temperature. When ready, remove from oven.
11. Add all of the cilantro crema ingredients to a bullet blender, and blend together until creamy. If the sauce is too thick, you can add more plant-based milk.
12. Place the plantillas on a clean surface. Spread hummus on the center of the plantillas, avoiding the corners. Place the veggies and cauliflower pieces on side of the plantilla, and drizzle the cilantro crema on top.
13. To wrap, collect the sides and roll away to form a wrap. ENJOY!

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