hand holding asian slaw veggie wrap over green towel
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4.86 from 7 votes

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.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer, Main Course
Cuisine: American, Asian
Keyword: Gluten Free Option, Oil Free Option, refined sugar free, vegan
Servings: 8 Wraps
Calories: 276.41kcal
Author: Rosa

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

Dressing Ingredients

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 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!

Notes

To make these oil free, you may 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.

Nutrition

Serving: 110" Wrap | Calories: 276.41kcal | Carbohydrates: 23.41g | Protein: 6.51g | Fat: 8.34g | Saturated Fat: 1.88g | Sodium: 779.16mg | Potassium: 374.46mg | Fiber: 1.76g | Sugar: 4.02g | Vitamin A: 259.74IU | Vitamin C: 70.17mg | Calcium: 73.38mg | Iron: 1.89mg