Cauliflower rice is mixed with a crunchy, fresh peanut Thai salad and then served in a healthy wrap. A Vegetarian lunch that is quick, easy and delicious!
Course lunch
Cuisine American, Thai
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 1Wrap
Calories 330kcal
Author FoodFaithFitness
Ingredients
For the cauliflower:
1CupCauliflowercut into bite-sized pieces
1/2tspPeanut Oil
Salt/Pepper
For the salad:
1CupColeslaw Salad mix
2TbspCilantrominced
1TbspRed oniondiced
2TbspWater chestnutsdiced
For the dressing:
2TbspPeanut Flour
1/2tspLime juice
2tspsReduced-sodium soy sauce
1/4tspSriracha
1/2tspRice vinegar
1/4tspFresh gingerminced
1/2tspHoney
1tspPeanut oil
Salt/pepper to taste
1Flatout ProteinUP CarbDown Core12 Flatbread Wrap(or use their gluten free wrap if needed)
Instructions
In a small food processor (mine is 3 cups) process the cauliflower until it is the consistency of rice.
Heat the 1/2 tsp peanut oil in a medium panon medium heat. Cook the cauliflower, uncovered, until light golden brown, stirring occasionally. This will take about 7-10 minutes.
While the cauliflower cooks, mix the coleslaw, cilantro, red onion and water chestnuts in a small bowl. Set aside.