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    Home » Recipes

    Asian Slaw Vegan Wraps with Cauliflower Rice

    Published: Dec 31, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    1.5K shares
    JUMP TO RECIPE

    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!

    Halved veggie wraps resting on white plate.

    This recipe was originally published in April 2019. It has been updated for content, photos and now in video.

    Jump to:
    • Why you’re going to LOVE these vegan wraps!
    • How to make them
    • Substitutions + Variations
    • Can I make them ahead of time?
    • Storage
    • Expert Tips
    • More delicious sandwiches and wraps
    • 📖 Recipe

    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)

    Cauliflower rice being sautéed and peanut sauce being mixed in bowl.

    Place your slaw and cilantro in a large bowl and pour the dressing on top. Mix well to evenly coat. (photos 5-7)

    Slaw mixture in large bowl being dressing with peanut sauce and mixed.

    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.

    Image collage of wrap being stuffed with cauliflower rice and slaw and then rolled up.

    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)

    Wraps being grilled on cast iron pan.

    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.

    Storage

    If you have leftovers, store them in a sealed container in your fridge for 2-3 days.

    I do not recommend freezing these.

    Expert Tips

    1. 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.
    2. 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.
    3. 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.
    4. For oil free: Sauté your cauliflower rice in water or broth instead of the coconut oil.

    More delicious sandwiches and wraps

    • Vegan chicken burger in bun with onion, tomato, lettuce and mayo.
      Vegan Chicken Burgers [GF + Oil Free]
    • two open pitas on white plate with falafel and tahini
      Easy Baked Falafel Wraps [Gluten Free]
    • Sandwich resting on cutting board with chickpeas, tomato, celery, peppers and dill.
      Chickpea Salad Sandwich No Mayo!
    • Vegan Chicken Wrap [Smashed Chickpea Salad Wrap]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito,
    Rosa

    📖 Recipe

    Halved veggie wraps resting on white plate.

    Asian Slaw Vegan Wraps with Cauliflower Rice

    For AMAZING fresh wraps with peanutty, delicious flavour, look no further than these nutritious Asian slaw vegan wraps. Perfect to feed a crowd.
    4.96 from 22 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Course: Appetizer, Main Course
    Cuisine: American, Asian
    Servings: 8 Wraps
    Calories: 197kcal

    Ingredients

    • 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

    Dressing Ingredients

    • 2 tablespoons smooth peanut butter
    • 3 tablespoons tamari or soy sauce
    • 3 tablespoons rice vinegar
    • 2 tablespoons maple syrup
    • 1 tablespoon lime juice approx. half a lime
    • ½ teaspoon garlic powder
    • ½ teaspoon sriracha optional
    Prevent your screen from going dark

    Instructions

    • 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!

    Video

    Notes

    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.

    Nutrition

    Calories: 197kcal | Carbohydrates: 25g | Protein: 6g | Fat: 5g | Sodium: 779mg | Potassium: 388mg | Fiber: 2g | Sugar: 5g | Vitamin A: 261IU | Vitamin C: 70mg | Calcium: 76mg | Iron: 2mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    1.5K shares

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    1. Coby

      May 16, 2022 at 7:40 pm

      5 stars
      These were so delicious! I loved the dressing for the slaw, and the nice crunch it adds. I can’t wait to make these again!

      Reply
      • Rosa

        May 17, 2022 at 8:32 am

        So glad you enjoyed Coby!

        Reply
    2. Angela

      January 29, 2022 at 5:00 pm

      5 stars
      Very well created. Delicious. Thank you!

      Reply
      • Rosa

        January 31, 2022 at 8:38 am

        My pleasure Angela. Glad you enjoyed the wraps. 🙂

        Reply
    3. Robin G

      October 29, 2020 at 3:04 pm

      5 stars
      I love these delicious tidy little pockets! AMAZING!

      Reply
      • rosa

        October 30, 2020 at 8:22 am

        Thanks Robin! So glad. 🙂

        Reply
    4. LaVon Lockner

      July 05, 2020 at 11:09 pm

      5 stars
      I give this five stars! it is going to be in my meal line up. Second time making these. I used a regular slaw pkg that was just cabbage and carrots. So I added more carrots,Broccoli stems pealed and kale chopped fine along with some fresh parsley. I also added two small fingers of fresh ginger to the sauce. The ginger gave it the zing I was looking for. I also used my immersion wand to mix the sauce to make it very smooth. I strained the slaw
      and saved the sauce to add to the finished product. Thank you so much for this recipe.

      Reply
      • Rosa

        July 06, 2020 at 10:37 am

        Thanks for the stars LaVon! So glad you enjoyed and thank you for sharing your process with us. 🙂

        Reply
    5. Beth

      May 01, 2020 at 10:38 am

      5 stars
      These were amazing and restaurant worthy, thanks!

      Reply
      • rosa

        May 02, 2020 at 9:31 am

        Aw thanks so much Beth! 🙂

        Reply
    6. Nicolas

      January 09, 2020 at 9:24 am

      5 stars
      These were great! I could devour these all day!!

      Reply
      • rosa

        January 10, 2020 at 8:50 am

        Thanks Nicolas! Glad you enjoyed.

        Reply
    7. Jacqueline

      July 28, 2019 at 11:10 am

      5 stars
      Tried these Asian slaw wraps for lunch this week. They were scrumptious!

      Reply
      • rosa

        July 29, 2019 at 9:02 am

        Yay! Glad you enjoyed.

        Reply
    8. Elizabeth

      April 28, 2019 at 7:27 am

      5 stars
      Mmm these sound lovely! I like the idea of grilling them with a panini press too – those grill marks are gorgeous!

      Reply
      • rosa

        April 28, 2019 at 12:01 pm

        Thanks Elizabeth! They taste even better than they look. 🙂

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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