Thai Salad And Cauliflower Rice Wrap

High  protein

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1

In a small food processor (mine is 3 cups) process the cauliflower until it is the consistency of rice.

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2

Heat the 1/2 tsp peanut oil in a medium panon medium heat.

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3

While the cauliflower cooks, mix the coleslaw, cilantro, red onion and water chestnuts in a small bowl. Set aside.

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4

Stream in the peanut oil and stir until the vinaigrette thickens and becomes creamy.

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Full recipe & nutritional value on foodfaithfitness.com