Vegan wraps stuffed with coconutty cauliflower rice, Asian slaw with peanutty dressing, hints of fresh cilantro and then grilled to perfection. They’re flavourful, savoury, and incredibly satisfying. Perfect for lunch, potlucks, meal prep and more!
This recipe was originally published in April 2019. It has been updated for content, photos and now in video.
Why you’re going to LOVE these vegan wraps!
- Great for potlucks, the beach, outdoorsy events or lunches. They taste great 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 with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Melt the coconut oil (if using) in a large pan and then add your riced cauliflower. Stir occasionally until lightly golden brown, approx. 10 minutes. (photos 1-2)
Meanwhile, add all the dressing ingredients to a small bowl and whisk to combine. Set aside. (photos 3-4)
Place your slaw and cilantro in a large bowl and pour the dressing on top. Mix well to evenly coat. (photos 5-7)
Assemble your vegan wraps
Add approx. 2 tablespoons of cauliflower rice followed by approx. 3 tablespoons of the dressed slaw to your wraps. (photos 8-9)
Fold the sides of the wrap first and then fold up from the bottom This will keep all ends closed and prevent the filling from spilling out. (photos 10-11)
NOTE: Do not overfill with the cauliflower rice and slaw or it will be difficult to wrap.
Optional: Grill your veggie wraps
While optional, I highly recommend grilling your wraps.
Not only are they more visually appealing with grill lines, but it will help keep the wraps sealed. This also makes cutting them in half easier.
PLUS, it adds a delicious crunchy texture.
Use a grill or panini press to grill your wraps with the folded side down to help secure and seal them into neat little pockets. (photos 12-13)
Substitutions + Variations
- For the coleslaw, you may make your own or buy your favourite mixture. To save time, use store bought. I like a mix of beet, broccoli, carrots, cabbage and kale. But choose your favourite, anything goes.
- Cilantro hater? I personally love cilantro as it adds brightness and fresh flavour. However, if you belong to the 15% of the population for whom cilantro tastes like soap, use fresh parsley or dill instead.
- For the cauliflower rice, you may make your own by shredding fresh cauliflower. Or you may purchase pre-made cauliflower rice from the supermarket to save time.
- Care to lower the calories? Make them vegan lettuce wraps or use any of your favourite collard greens and skip the tortilla bread.
Can I make them ahead of time?
These vegan 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.
Cook the cauliflower rice and store it in a sealed container in your fridge.
You may also prepare the salad and dressing but keep the dressing in a separate container until the day you’re serving the wraps.
On the day you’re serving your vegan wraps, mix the dressing into the salad, then assemble your wraps and grill them.
If you have leftovers, store them in a sealed container in your fridge for 2-3 days.
I do not recommend freezing these.
- 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 about 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.
More delicious sandwiches and wraps
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- 1 teaspoon coconut oil *see oil free option in the notes below
- 1 small head cauliflower or half large, makes 4 cups riced cauliflower
- ½ teaspoon sea salt
- 4 cups slaw mixture I use a mix of beet, broccoli & carrot (or make your own!)
- ¼ cup fresh cilantro chopped
- 8 10 inch 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 all your dressing ingredients to a small bowl and whisk to combine. Set aside.
- Place the slaw and cilantro in a large bowl and then pour the dressing on top and mix well.
- Divide your cauliflower rice and the dressed slaw between your 8 wraps. You will add approx. 2 tablespoons of cauliflower rice and 3 tablespoons of slaw to each wrap. Fold the sides of the tortilla wrap first and then wrap up from the bottom so nothing spills out of the edges. Do not overfill or they will be difficult to wrap.
- Optional but recommended: Use a panini press or grill 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!