Whole wheat wrap: 60g (1 large), Cauliflower: 150g (1.5 cups, florets), Romaine lettuce: 30g (1 cup, shredded), Carrot: 30g (1 small, grated), Celery: 30g (1 stalk, diced), Red onion: 20g (2 tbsp, thinly sliced), Blue cheese or feta: 30g (2 tbsp, crumbled), Greek yogurt: 30g (2 tbsp), Hot sauce: 15ml (1 tbsp), Olive oil: 10ml (2 tsp), Garlic powder: 1g (1/4 tsp), Paprika: 1g (1/4 tsp), Flour (whole wheat): 15g (1 tbsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 425°F (220°C). 2. In a bowl, toss 150g cauliflower florets with 15g whole wheat flour, 1g garlic powder, 1g paprika, 1g salt, and 1g black pepper until coated. 3. Drizzle with 10ml olive oil and toss again. 4. Spread the cauliflower on a baking sheet and roast for 20 minutes, stirring halfway through, until tender and golden. 5. In a small bowl, mix 15ml hot sauce with 15g Greek yogurt. 6. Toss the roasted cauliflower with the hot sauce mixture. 7. In another small bowl, mix 15g Greek yogurt with a pinch of salt and pepper to make a sauce. 8. Warm the 60g whole wheat wrap in a dry skillet for 30 seconds per side or in the microwave for 10-15 seconds. 9. Spread the yogurt sauce down the center of the wrap. 10. Layer 30g shredded romaine lettuce, 30g grated carrot, 30g diced celery, and 20g sliced red onion on top of the sauce. 11. Add the buffalo cauliflower and sprinkle with 30g crumbled blue cheese or feta. 12. Fold in the sides of the wrap and roll up tightly. 13. Cut in half diagonally and serve.
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