Cauliflower wing burritos

with pico de gallo sauce and beans

We just love these 'classic' wings and present them this time in a burrito format accompanied by a typical Mexican sauce.

Vegan

Preparation time:

35 min.

Difficulty level:

Easy

Allergens:

wheat, gluten

Ingredients

Cauliflower

Rice flour

Oat milk

Barbecue sauce

Garlic powder

Cooked white beans

Tomato

Italian pepper

Red onion

Garlic

Sriracha sauce

Mix of green leaves

Wheat wraps

Fresh coriander

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3033
725
8
2
140
10
20
26
0
914

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 200 degrees.

Wash the vegetables. Separate the florets from the cauliflower and cut them into thin slices. Mix the rice flour, the milk, the barbecue sauce and the garlic powder in a bowl. Cover a baking tray with parchment paper and drizzle it with oil. Pass the cauliflower through the mixture in the bowl, using tongs. Drain any excess liquid and place it in on the baking tray. Repeat this for the remaining cauliflower. Bake in the oven for approx. 15 minutes. turn them around halfway through the baking time.

For the pico de gallo sauce: peel and finely chop the onion and the garlic. Finely chop the pepper. Cut the tomato into small cubes. Chop the coriander. Drain and wash the beans. Mix the vegetables with the beans, sriracha and coriander in a bowl. Season to taste and mix it well.

To put the burritos together: heat the wraps in a frying pan on each side. Place them on a plate covered with a clean cloth so they don't get cold. You can also use the heat of the oven to warm up the wraps.