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Skinny Thai Salad Wraps – A healthy, high-protein vegetarian wrap that is made with crunchy veggies, cauliflower rice and a low fat peanut sauce! A filling, easy meal for under 350 calories! | Foodfaithfitness.com | @FoodFaithFit

Thai Salad and Cauliflower Rice Wrap

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
Keyword cauliflower rice, healthy lunches, lunch wraps, vegetarian lunch recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 Wrap
Calories 330 kcal
Author Taylor

Ingredients

For the cauliflower:

  • 1 Cup Cauliflower cut into bite-sized pieces
  • 1/2 tsp Peanut Oil
  • Salt/Pepper

For the salad:

  • 1 Cup Coleslaw Salad mix
  • 2 Tbsp Cilantro minced
  • 1 Tbsp Red onion diced
  • 2 Tbsp Water chestnuts diced

For the dressing:

  • 2 Tbsp Peanut Flour
  • 1/2 tsp Lime juice
  • 2 tsps Reduced-sodium soy sauce
  • 1/4 tsp Sriracha
  • 1/2 tsp Rice vinegar
  • 1/4 tsp Fresh ginger minced
  • 1/2 tsp Honey
  • 1 tsp Peanut oil
  • Salt/pepper to taste
  • 1 Flatout ProteinUP CarbDown Core12 Flatbread Wrap (or use their gluten free wrap if needed)

Instructions

  1. In a small food processor (mine is 3 cups) process the cauliflower until it is the consistency of rice.
  2. 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.
  3. While the cauliflower cooks, mix the coleslaw, cilantro, red onion and water chestnuts in a small bowl. Set aside.
  4. In a small bowl[/url], [url href=http://amzn.to/1L11RNo target=_blank rel=nofollow]whisktogether the peanut flour, lime juice, soy sauce, sriracha, rice vinegar, fresh ginger and honey until smooth. While whisking, stream in the peanut oil and stir until the vinaigrette thickens and becomes creamy.
  5. Pour the vinaigrette over the coleslaw mixture and stir until well coated and combined. Season to taste with salt and pepper.
  6. Place the coleslaw mixture onto the flatbread, followed by the cooked cauliflower.
  7. Roll up and DEVOUR.