Skinny Thai Salad Wraps

Happy Sandwich Wednesday! Since we just finished National Grilled Cheese month, I thought I would switch it up a little with a wrap. The spicy peanut sauce in this is very flavorful and the wrap itself is filled with healthy ingredients. 

Recipe from Food Faith Fitness


-1 cup cauliflower, cut into bite-sized pieces
-1/2 teaspoon oil
-1 cup coleslaw salad mix
-1 tablespoon red onion, diced
-2 tablespoons water chestnuts, diced
-2 tablesppons flour
-1/2 teapsoons lime juice
-2 teaspoon reduced-sodium soy sauce
-1/4 teaspoon sriracha
-1/2 teaspoon rice vinegar
-1/4 teaspoon fresh ginger, minced
-1/2 teaspoon honey
-1 teaspoon oil
-Salt/pepper to taste
-1 sandwich wrap

Using a box grater, grate the cauliflower until it is the consistency of rice. Heat a 1/2 teaspoon of neutral cooking oil in a medium skillet on 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, red onion and water chestnuts in a small bowl. Set aside. In another small bowl whisk together the 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.


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