Name: Asian Slaw Vegan Wraps with Cauliflower Rice
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 Wraps
Ingredients: 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); 2 tbsp olive oil (*see oil free option in the notes below); 2 tbsp smooth peanut butter; 3 tbsp tamari (or soy sauce); 2 tbsp rice vinegar; 1/2 freshly squeezed lime; 1 tbsp maple syrup; 1/2 tsp sriracha (optional); 1/2 tsp garlic powder

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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 yummy cauliflower rice, with hints of fresh cilantro and grilled to perfect crispy perfection.

The idea for these vegan wraps came to me when brainstorming recipes for a pot luck I was attending. I wanted to bring something that would still taste great once cold. Of course, I also wanted big bold flavours and a fresh, tasty bite. The result is quite impressive! My entire family, including some seriously picky children thoroughly enjoyed these!

How to make Asian slaw vegan wraps?

Of course, you can 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.

When filling your wraps, make sure you do not over stuff them or they will be difficult to fold. 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. However, 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. Plus, as an added bonus, it adds a delicious crunchy texture.

Can the wraps be made ahead?

These wraps are perfect for party platters and entertaining, and although they taste best when freshly grilled, you may prepare them in advance.

Prepare the cauliflower rice completely and store in a container. You may also prepare the salad and the dressing but keep the dressing in a separate container until the day you’re serving them.

The morning of the day you need them, mix the dressing into the salad and stuff and grill your wraps. By preparing the toppings ahead of time, you’ll save a ton of time for the day you need them.

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