Cauliflower rice is mixed with a crunchy, fresh peanut Thai salad and then served in a healthy wrap. A Vegetarian lunch that is quick, easy and delicious!
Look at us eating crunchy RAW vegetables on a FRIDAY. Like, instead of pizza or burgers.
Friends. WHO ARE WE?
Don’t worry. I cooked half of the veggies. I didn’t want to throw you into the weekend aboard the crazy train, since weekends sometimes can get a little nuts on their own.
Unless you’re the youngest-grandma-person-ever like me, and you consider siting around, watching TV and knitting teensy sweaters for your dog a “bumpin” Friday night.
Point proven by the use of the word “bumpin.” I also am only half kidding about the sweaters.
But, that is neither here nor there.
You guys. My heart never used to be “in it” when I got on the topic of raw vegetables with random strangers. Partly because I’ve never been in above mentioned conversation…uuuuuunless you count the poor grocery-store-worker who had to go to the back for more turnips because the ones on display WEREN’T PRETTY ENOUGH.
BUT, also partially because, well, I just have never really enjoyed munchin’ on them. I looked at those healthy-glowy-skinned-happy-people on TV who brought containers of raw peppers and carrots to work and it just. Did. Not. Compute.
My face just didn’t dig that crispity, crunchety freshness of the raw veggie. Which is NOT at all like my texture-loving-self.
Uhmm, until creamy peanut sauce waltzed into my life and covered my heart in thick, sorta-sweet and just a littlebitspicy NUMS.
Except its peanut sauce…without peanut butter.
I know. I see your brain doing the math “peanut sauce – peanut = just sauce?”
No friends, you did that wrong. There’s a reason why we don’t do math on Fridays (I just made that rule up, but I like it) It’s just too hard.
The correct answer is peanut flour. Because PROTEIN.
Oh, and there’s cauliflower rice. Because it’s a little bit crispy and a whole lot of “hi, I know we just ate it with those Cauliflower Rice philly cheese steaks, but I’m obsessed with it and will eat it always.” There’s also some coleslaw for the CRUNCH. You could even skip a few steps and use the Oriental coleslaw with Asian dressing inside!
I know they say “it’s the inside that counts” and, that IS true…to an extent. But, we all know that a good wrap really comes down to, well, the wrap itself.
It’s got to be soft yet firm enough to hug all the fixin’s inside without causing them to fall all over your lap when you bite in, causing you to go from the receiver of lunch envy to..
Let’s not talk about sad things on Fridays.
Let’s talk about these Flatout ProteinUP Carbdown Flatbread wraps instead. Like you MAYYYY have guessed from the name, these wraps have EXTRA protein (12 to 15 g each!) AND they come in 3 YUM flavors!
Did you hear that?
That was my heart skipping a beat.
Did I mention they also only have 8 to 10g net carbs each? I KNOW.
It’s all kind of perfect for the whole vegetablies-on-the-inside thing we’ve got going on. It’s like health wrapped up in health.
Health SQUARED friends.
Which totally just broke the “no math rule.”
But rules are meant to be broken.
The one rule I suggest you don’t break is “meatless Monday.” Because it’s coming.
And these wraps are justttt on time. Like, so on time that THEY’RE EARLY.
You understand me.
Ingredients
For the cauliflower:
- 1 Cup Cauliflower cut into bite-sized pieces
- 1/2 tsp Peanut Oil
- Salt/Pepper
For the salad:
- 1 Cup Coleslaw Salad mix
- 2 Tbsp Cilantro minced
- 1 Tbsp Red onion diced
- 2 Tbsp Water chestnuts diced
For the dressing:
- 2 Tbsp Peanut Flour
- 1/2 tsp Lime juice
- 2 tsps Reduced-sodium soy sauce
- 1/4 tsp Sriracha
- 1/2 tsp Rice vinegar
- 1/4 tsp Fresh ginger minced
- 1/2 tsp Honey
- 1 tsp Peanut oil
- Salt/pepper to taste
- 1 Flatout ProteinUP CarbDown Core12 Flatbread Wrap (or use their gluten free wrap if needed)
Instructions
- In a small food processor (mine is 3 cups) process the cauliflower until it is the consistency of rice.
- Heat the 1/2 tsp peanut oil in a medium panon medium heat. Cook the cauliflower, uncovered, until light golden brown, stirring occasionally. This will take about 7-10 minutes.
- While the cauliflower cooks, mix the coleslaw, cilantro, red onion and water chestnuts in a small bowl. Set aside.
- In a small bowl[/url], [url href=http://amzn.to/1L11RNo target=_blank rel=nofollow]whisktogether the peanut flour, lime juice, soy sauce, sriracha, rice vinegar, fresh ginger and honey until smooth. While whisking, stream in the peanut oil and stir until the vinaigrette thickens and becomes creamy.
- Pour the vinaigrette over the coleslaw mixture and stir until well coated and combined. Season to taste with salt and pepper.
- Place the coleslaw mixture onto the flatbread, followed by the cooked cauliflower.
- Roll up and DEVOUR.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
Now I know you want to try Flatout ProteinUP Carbdown Flatbread Wraps yourself! Head to Walmart, or Publix, to pick up them up AND snag this buy one get one FREE coupon!
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 
Want more cauliflower?
Mexican Tofu Scramble with Cauliflower Rice
Egg Muffins with Ham, Kale and Cauliflower Rice
Buffalo Chicken Meatballs with Cauliflower Alfredo
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