Whole wheat wrap: 60g (1 large), Cauliflower: 150g (1.5 cups, florets), Romaine lettuce: 30g (1 cup, shredded), Carrot: 30g (1/2 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: 10ml (2 tsp), Olive oil: 10ml (2 tsp), Garlic powder: 1g (1/4 tsp), Paprika: 1g (1/4 tsp), Flour (whole wheat): 15g (1 tbsp), Salt and Black pepper: to taste
1. Preheat your oven or air fryer to 180°C (360°F). In a mixing bowl, toss 150g cauliflower florets with 10ml olive oil, 15g whole wheat flour, 1g garlic powder, 1g paprika, and a pinch of salt and black pepper until evenly coated. 2. Spread the cauliflower on a baking tray lined with parchment paper (or place in an air fryer basket lined with parchment), and roast for 20–25 minutes, flipping halfway through, until golden and tender. 3. Meanwhile, in a small bowl, mix 30g Greek yogurt with 10ml hot sauce and season lightly with salt and black pepper to make a creamy, spicy dressing. 4. Warm the 60g whole wheat wrap in a dry skillet or microwave just until soft and pliable. Lay it flat and layer with 30g shredded romaine lettuce, 30g grated carrot, 30g diced celery, 20g thinly sliced red onion, the roasted cauliflower, and 30g crumbled blue cheese or feta. 5. Drizzle the yogurt-hot sauce dressing over the filling. Fold in the sides of the wrap, roll it up tightly from the bottom, slice in half if desired, and serve immediately.
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