# What You Need:
→ 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 large eggs, beaten
08 - Salt and black pepper, to taste
→ Buffalo Sauce
09 - ⅓ cup hot sauce (such as Frank’s RedHot)
10 - 2 tablespoons melted butter or plant-based alternative
→ Wraps & Toppings
11 - 4 large flour tortillas or wraps
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
# How to Make:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Place flour in one bowl, beaten eggs in a second bowl, and panko breadcrumbs mixed with salt and pepper in a third bowl.
03 - Dredge cabbage wedges first in flour, then dip in eggs, and coat thoroughly with the breadcrumb mixture. Arrange coated pieces on the baking sheet.
04 - Bake for 20 to 25 minutes, turning once midway, until golden brown and crispy.
05 - Whisk together hot sauce and melted butter until combined.
06 - Remove cabbage from oven and toss gently or brush with buffalo sauce to evenly coat.
07 - Warm tortillas in a dry skillet or microwave until pliable.
08 - Layer shredded lettuce on each tortilla, add buffalo cabbage, then top with julienned carrots, sliced avocado, blue cheese if using, green onions, and drizzle ranch dressing over.
09 - Roll wraps tightly and serve immediately for best texture and flavor.
