Buffalo ground turkey and cauliflower spring rolls With avocado ranch cream sauce

I’m a wing and blue cheese kind of girl, it’s an old guilty pleasure.  BUT, I’m now gluten and dairy free and can’t handle even the occasional slip up with either😢. That’s totally fine though! There’s no dish that really can’t be re-created gluten and dairy free💪🏼.  I’ve been craving buffalo sauce lately and this dish hit it on the mark in a big way!!!! This buffalo sauce is paleo approved and this avocado ranch sauce is so yummy I could take a bath in it!!! Feel free to omit the turkey and double the cauliflower to make this vegan/vegetarian.

1 lb ground turkey

1/2 a head cauliflower

1 package rice paper wraps or lettuce wraps

1/2 bottle of buffalo sauce (I used noble made brand)

2 celery stalks finely diced

1 carrot shredded

1/2 red onion diced

1 large handful finely chopped fresh cilantro

mixed green lettuce



Brown the ground turkey in a skillet with salt and pepper.  Once mostly cooked add in the roughly chopped cauliflower.  Heat until mostly softened and add in the buffalo sauce to the pan.  Set the temperature to low and set up wrapping station.  Rice wraps can be messy and tricky to work with.  I’ve found doubling them makes them easier to work with. Follow the package instructions.  Place wrap on a plate and start filling!  I started with the avocado ranch sauce, then the red onion, cilantro, celery and carrots and then lettuce, I finally top with meat mixture and then fold it up like a burrito.

Avocado Ranch Sauce:

2 ripe avocados

1/2 cup unsweetened plain cashewgurt

1 tablespoon paleo mayonnaise

1 juiced lemon

1/2 juice lime

1 tsp onion powder

1 tsp dill

1 garlic bulb (pasted)


Place everything in a bowl and whisk until creamy smooth.



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