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!
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.