If you’re sick of the same old tired salad or pb&j sandwich for lunch day in and day out, try spicing things up with these Honey Mustard Cauliflower Wraps.
Chickpeas, shredded carrots, mashed avocado, crispy butter lettuce, and baked cauliflower coated in homemade Creamy Honey Mustard dressing all rolled in a spinach tortilla make these wraps the stuff of delicious dreams. Your coworkers will be green with lunch envy!
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Step 1: Prepare and Bake Cauliflower
Start by preheating your oven to 450°F. Next, cut the cauliflower into bite-size florets and set aside in a large bowl.
In a small bowl, mix almond milk, flour, black pepper and a pinch of salt. Set aside to thicken for about 5 minutes. Pour flour mixture over cauliflower florets and toss well to coat.
Spread the coated cauliflower out on a silicone baking mat or on a parchment-lined baking sheet. Cook for 13 to 15 minutes. Remove from the oven and let cool a few minutes.
Step 2: Make Creamy Honey Mustard
Make the Creamy Honey Mustard by combining the honey, Dijon mustard, mayo, cayenne pepper, black pepper, chipotle pepper and pinch of salt in a small bowl. Whisk together to thoroughly incorporate all ingredients. Set aside.
I like to use Hellman’s Light Mayo for this recipe. It makes deliciously creamy honey mustard, but doesn’t pack in nearly as much fat as regular mayo. You can also use other options, like olive-oil based mayo for an even lower-fat mayo. If you’re wanting to make this plant-based, use Primal Kitchen’s vegan mayo and try swapping out honey with agave nectar, but reduce the amount since it’s about 50% sweeter than honey.
Step 3: Bake Cauliflower Again
Once the cauliflower has cooled slightly, return it to the large bowl and combine with â…“ cup of prepared creamy honey mustard. Toss well to coat.
Transfer the honey mustard cauliflower to a clean silicone baking mat or baking sheet with clean parchment paper. Cook another 5 to 7 minutes. Remove from oven.
Step 4: Assemble Cauliflower Wraps
Now it’s time to assemble the wraps!
Begin by spreading mashed avocado along the center of the tortilla. Lay 3 to 4 lettuce leaves along the center and top with a hefty spoonful of cauliflower, ¼ cup of shredded carrots, ¼ cup of chickpeas, and 2 tablespoons of cheddar cheese. Drizzle with leftover creamy honey mustard if desired.
Tuck in the ends of the tortilla and roll the wrap as tightly as possible. Cut in half, if desired. Enjoy!
Just to note, you will likely have leftover chickpeas. Feel free to stuff more into your wrap if you want!
Let us know if you enjoyed this recipe for Honey Mustard Cauliflower Wraps by dropping us a comment. Make sure to tag us in your creations on instagram @sticksscratchkitchen.
Check out these other lunch ideas for your next meal prep!
- Honey Garlic Tofu and Miso Brown Rice Burritos
- Butternut Squash and Black Bean Burgers
- Sweet Potato Quinoa Bowls
- Black Pepper Tofu and Broccoli Bowls
Honey Mustard Cauliflower Wraps
Ingredients
Honey Mustard Cauliflower Wraps
- 1 head cauliflower, florets
- ½ c flour
- ½ c unsweetened almond milk
- ¼ tsp cracked black pepper
- pinch salt
- â…“ c creamy honey mustard (recipe below)
- 16 leaves of butter lettuce
- 1 15.5 oz can chickpeas, drained
- 1 c carrot, shredded
- ½ c cheddar cheese, shredded
- 2 avocados, sliced or mashed
- 4 whole wheat or flavored tortillas (like spinach or sundried tomato)
Creamy Honey Mustard
- ¼ c honey
- ¼ c Dijon mustard
- ¼ c light, reduced fat or olive oil mayonnaise
- 1 Tbsp distilled white vinegar
- â…› tsp cayenne pepper
- â…› tsp cracked black pepper
- pinch ground chipotle pepper
- salt, to taste
Instructions
- Preheat oven to 450°F. Cut cauliflower into bite-size florets and set aside in a large bowl.
- Mix almond milk, flour, black pepper, and a pinch of salt in a small bowl. Set aside to thicken for 5 minutes. Pour flour mixture over cauliflower florets and toss well to coat.
- Lay coated cauliflower out on a silicone baking mat or on a parchment-lined baking sheet, making sure to space out the pieces. Cook for 13 to 15 minutes. Remove from the oven and let cool a few minutes.
- While the cauliflower bakes, combine the ingredients for the creamy honey mustard in a small mixing bowl. Set aside.
- Once slightly cooled, return cauliflower to the large bowl and combine with â…“ cup of prepared creamy honey mustard. Toss well to coat. Transfer the honey mustard cauliflower to a clean silicone baking mat or baking sheet with clean parchment paper. Cook another 5 to 7 minutes. Remove from oven.
- Assemble the wraps by spreading mashed avocado along the center of the tortilla. Lay 3 to 4 lettuce leaves along the center and top with a hefty spoonful of cauliflower, ¼ cup of shredded carrots, ¼ cup of chickpeas, and 2 tablespoons of cheddar cheese. Drizzle with leftover creamy honey mustard if desired. Roll the wrap as tightly as possible. Cut in half, if desired. Enjoy! *Note, you will likely have leftover chickpeas. Feel free to stuff more into your wrap if you want!
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