Start by cutting one large head of cauliflower into bite-sized florets.

Prepare a breading station with three shallow bowls: one with flour seasoned with salt and pepper, one with two beaten eggs, and one with breadcrumbs.

Dip each cauliflower floret into the flour, then the egg, and finally coat with breadcrumbs.

Heat oil in a frying pan over medium heat. Fry the breaded cauliflower until golden and crispy, about 3-4 minutes on each side. Drain on paper towels.

Warm the flatbreads in a dry skillet or microwave until pliable.

Assemble the wraps by placing a handful of lettuce on each flatbread, add sliced tomatoes, and arrange the crispy cauliflower on top.

Drizzle with sriracha sauce to taste.

Fold the flatbreads over the fillings and serve immediately.