# 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 - 1/2 cup all-purpose flour
07 - 2 eggs, beaten
08 - Salt and black pepper, to taste
→ Buffalo Sauce
09 - 1/3 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 - 1/2 cup crumbled blue cheese or vegan blue cheese (optional)
13 - 1/3 cup ranch or vegan ranch dressing
14 - 2 green onions, thinly sliced
# Directions:
01 - Preheat the 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 - Dredge cabbage wedges or strips sequentially in flour, egg, then panko breadcrumbs, and arrange them on the prepared baking sheet.
04 - Bake for 20 to 25 minutes, turning once halfway through, until golden brown and crispy.
05 - Whisk together hot sauce and melted butter until well combined.
06 - Remove cabbage from oven and gently toss or brush with the buffalo sauce.
07 - Warm tortillas in a dry skillet or microwave until soft and pliable.
08 - Layer shredded lettuce on each tortilla, add crispy buffalo cabbage, then top with julienned carrots, sliced avocado, blue cheese if using, green onions, and a drizzle of ranch dressing.
09 - Roll the wraps tightly and serve immediately to preserve crispness.
