Take a bite out of these Asian slaw vegan wraps that are flavourful, savoury, peanutty, and satisfying. Made using slaw that is doused in Thai inspired flavours, combined with coconutty cauliflower rice, hints of fresh cilantro and then grilled to perfect crispy perfection.
Why you’re going to LOVE these vegan wraps!
- Great for potlucks, the beach, outdoorsy events or lunches. They taste warm and freshly grilled but taste just as wonderful cold, too!
- Easy to prepare, you can make the salad and cauliflower rice well in advance.
- Flavourful! Like seriously, loaded with flavour, you won’t be able to stop eating these.
- Healthy. These wraps are nutrient dense, stuffed with veggies and dressed in a peanut sauce packing a fair bit of protein, too.
- Versatile! Use any of your favourite veggies to make your slaw, or use your favourite pre-made mix. These vegan wraps are completely customizable.
How to make them
(This is a summary. For full recipe measurements and instructions, see the recipe card below.)
To make these Asian slaw vegan wraps, you’ll need coleslaw, of course.
You may make your own slaw using fresh veggies. But in the interest of saving time, I used President’s Choice slaw mixture of beet, broccoli, carrots, cabbage and kale.
Then I added more carrots to the mix to give it a little more colour. But feel free to use any combination you wish, using your favourite slaw veggies.
I also added cilantro to brighten up my slaw mixture and add even more fresh flavour.
If you’re part of the 15% of the population that feels cilantro tastes like soap, feel free to sub in parsley instead! You may use any of your favourite veggies and herbs here.
When filling your wraps, make sure you do not over stuff them or they will be difficult to fold.
For the cauliflower rice, you may make your own by shredding fresh cauliflower. Or you may purchase pre-made cauliflower rice from the supermarket.
Divide the cauliflower rice among 8 wraps.
Then add a well rounded tablespoon of the slaw mixture over top. Place it somewhat centered within your wrap.
Fold the sides of your wrap over. Then fold up from the bottom. This will keep the ends closed, and prevent the filling from spilling out.
Grilling the wraps is completely optional.
BUT, if you can spare the extra few minutes, I really recommend doing so.
Not only does give your wraps some beautifully coloured grill marks, but it will help keep them sealed. This will minimize the mess and make cutting them in half much easier.
As an added bonus, it adds a delicious crunchy texture.
Can I make them ahead of time?
These wraps are perfect for party platters and entertaining, and although they taste best when freshly grilled, you may prepare them in advance, as they also taste great cold.
Prepare the cauliflower rice completely and store in a sealed container in the fridge.
You may also prepare the salad and the dressing but keep the dressing in a separate container until the day you’re serving the wraps.
The morning of the day you will be serving your vegan wraps, mix the dressing into the salad and stuff and grill them.
By preparing the toppings ahead of time, you’ll save a ton of time for the day you need them.
- Do not over stuff your vegan wraps. Not only will they be difficult to fold, but they’ll also be a lot messier to eat.
- To save time, you may purchase pre-made coleslaw (pick your favourite veggie mix). You may also purchase pre-made cauliflower rice. You will need 4 cups of each.
- If you have the time to do so, I highly recommend grilling the vegan wraps. It helps hold them together, sealing the edges down for a nice, neat pocket.
- For oil free: Sauté your cauliflower rice in water or broth instead of the coconut oil. For the dressing, you may sub the olive oil for water, or a combo of water and more rice vinegar for a little extra tang.
More sandwiches and wraps
- Vegan Chicken Burgers
- Easy Baked Falafel Wraps
- 5 Minute Chickpea Salad Sandwich
- Smashed Chickpea Salad Wrap
- Mushroom Risotto Burger
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- 1 tsp coconut oil *see oil free option in the notes below
- 1 small head cauliflower or half large, makes 4 cups riced cauliflower
- 1/2 tsp sea salt
- 4 cups slaw mixture I used a mix of beet, broccoli & carrot (or make your own!)
- 1/4 cup cilantro chopped
- 8 10" tortilla wraps gluten free if needed
- 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 the slaw mixture and cilantro to a large bowl and set aside while you prepare your dressing.
- Add all the dressing ingredients to a small bowl and mix well. I use a fork to get the peanut butter to blend well into the other ingredients. Then pour the dressing over the slaw and mix well.
- Divide your cauliflower rice and slaw salad among your 8 wraps. You will add roughly 2 tbsp of cauliflower rice and 3 tbsp of slaw to the center of each wrap. Fold the sides of the tortilla wrap over first and then wrap the top and bottom so nothing spills out of the edges. Do not overfill the wraps or they will be harder to close.
- Optional but recommended: Use a panini press or grill with lid 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!