Asian Slaw Vegan Wraps with Cauliflower Rice
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
8 Wraps
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Calories
197 kcal
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Course
Main Course, Appetizer
Asian Slaw Vegan Wraps with Cauliflower Rice
Description
Asian Slaw Vegan Wraps with Cauliflower Rice feature cauliflower processed into rice-sized pieces and sautéed until lightly golden with a hint of salt. The slaw blends vegetables such as beet, broccoli, and carrot with fresh cilantro, dressed in a creamy peanut butter-based sauce accented by tamari, rice vinegar, maple syrup, lime juice, garlic powder, and optional sriracha, giving the mix a balance of savory, sweet, and tangy notes. The filling is portioned carefully onto tortilla wraps, ensuring they fold easily and hold the filling securely without spilling. The recipe suggests folding the sides first then rolling from the bottom.
The finished wraps provide a vegan meal option that can be served fresh as handheld lunches or snacks. Grilling the wraps after assembling can help seal edges and make them easier to handle. The recipe’s note about an oil-free option by sautéing in water or broth adds versatility for different dietary needs.
Do not overfill the wraps to avoid difficulty in folding or spillage. Pre-made coleslaw or cauliflower rice can be substituted to save time, and the peanut-based dressing combines multiple flavor layers for a satisfying finishing touch.
Ingredients
- 1 teaspoon coconut oil *see oil free option in the notes below
- 1 small cauliflower or half large, makes 4 cups riced cauliflower, head
- ½ teaspoon salt sea salt
- 4 cups slaw mixture I use a mix of beet, broccoli & carrot (or make your own!)
- ¼ cup cilantro chopped, fresh
- 8 tortilla wrap gluten free if needed, 10 inch
Dressing Ingredients
- 2 tablespoons peanut butter smooth
- 3 tablespoons tamari or soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon lime juice approx. half a lime
- ½ teaspoon garlic powder
- ½ teaspoon sriracha optional
Instructions
- Using a food processor or veggie bullet, shred your cauliflower into a rice consistency. If using a food processor, do so in smaller batches not to over process your cauliflower. You do not want it pureed.
- Heat the coconut oil in a large skillet over medium high heat and wait until the oil is hot. Then add your cauliflower rice and sprinkle with salt. Cook, stirring occasionally for about 10 minutes, or until lightly golden. Set aside.
- Meanwhile, add all your dressing ingredients to a small bowl and whisk to combine. Set aside.
- Place the slaw and cilantro in a large bowl and then pour the dressing on top and mix well.
- Divide your cauliflower rice and the dressed slaw between your 8 wraps. You will add approx. 2 tablespoons of cauliflower rice and 3 tablespoons of slaw to each wrap. Fold the sides of the tortilla wrap first and then wrap up from the bottom so nothing spills out of the edges. Do not overfill or they will be difficult to wrap.
- Optional but recommended: Use a panini press or grill to lightly grill your wraps, folded side down, for about 2 minutes. This will help hold your wraps together and give them beautiful grill marks.
- Serve your wraps cut in half or whole. Enjoy!
Notes
- Avoid overfilling the wraps to ensure they fold neatly and are easier to eat without spilling.
- Pre-made coleslaw and cauliflower rice can be used for quicker preparation if desired.
- Grilling the wrapped tortillas helps seal the edges and creates a firmer pocket for the filling.
- For an oil-free version, sauté the cauliflower rice in water or broth instead of coconut oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Wraps
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197cal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Sodium | 779mg | 32% |
| Potassium | 388mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 70mg | 78% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.