# Components:
→ Vegetables
01 - 1 small green cabbage, cut into wedges or strips
02 - 1 large carrot, julienned
03 - 1 ripe avocado, sliced
04 - 1 cup shredded lettuce
→ Crisp Coating
05 - 1 cup panko breadcrumbs
06 - ½ cup all-purpose flour
07 - 2 eggs, beaten
08 - Salt and black pepper, to taste
→ Buffalo Sauce
09 - ⅓ cup hot sauce (e.g., Frank’s RedHot)
10 - 2 tbsp melted butter or plant-based alternative
→ Wraps & Toppings
11 - 4 large flour tortillas
12 - ½ cup crumbled blue cheese or vegan blue cheese (optional)
13 - ⅓ cup ranch or vegan ranch dressing
14 - 2 green onions, thinly sliced
# Method:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs seasoned with salt and pepper.
03 - Coat cabbage wedges by dredging first in flour, then egg, and finally in the breadcrumb mixture. Arrange coated cabbage on the prepared baking sheet.
04 - Bake for 20 to 25 minutes, turning once halfway, until golden and crispy.
05 - Whisk together hot sauce and melted butter until well combined.
06 - Remove cabbage from oven and toss gently or brush with the buffalo sauce.
07 - Heat flour tortillas in a dry skillet or microwave until pliable.
08 - Layer shredded lettuce on each tortilla, add crispy buffalo cabbage, then top with julienned carrot, sliced avocado, optional blue cheese, green onions, and drizzle with ranch dressing.
09 - Roll wraps tightly and serve immediately.
