Vegan Bean and cauliflower "rice" wrap

Who doesn’t love a flavorful wrap? Especially when the temperatures are soaring outside, you can bet the heat witch a delicious and light, veggie filled sandwich. Here is my twist on a Latin style wrap as rice and the tortilla can be a carb overload. Well, with my lime cilantro cauliflower “rice” you get all the yumminess of the rice texture and flavor without the carb hangover! Plus you get protein and veggies while enjoying a tasty on the go meal!

Cilantro Cauliflower Rice

  • 1 head of cauliflower
  • 1 tablespoon water
  • Juice of 1 lime
  • 1/2 cup chopped cilantro
  • 1 tablespoon vegan butter
  • 1-2 cloves garlic, finely minced
  • Salt and pepper, to taste
  1. Grate cauliflower florets or pulse in a food processor until it resembles rice.
  2. Place grated cauliflower and water in a microwave-safe covered dish.
  3. Cook cauliflower in microwave on high until tender, about 7 minutes.
  4. Stir lime zest, lime juice, cilantro, and butter into cooked cauliflower until well blended.

White Bean Spread

  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 1 16 oz can white beans, drained and rinsed
  • Salt and pepper, to taste
  1. Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.

Lemon Garlic Dressing

  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon fresh ground black pepper
  • 1/8 teaspoon sea salt
  • 1 clove garlic, finely minced
  • 3 tablespoons olive oil

Whisk together the lemon juice,mustard,pepper, salt& garlic. Slowly whisk in the oil, whisk until you can see it has fused and is slightly thicker.

Wrap

  • Cauliflower Cilantro Rice
  • White Bean Spread
  • 1 large avocado, copped into small cubes
  • 1/4 cup chopped red onion
  • 1/4 cup chopped green bell pepper
  • 1/2 cup chopped broccoli florets
  • Lemon garlic dressing
  • 4 Tortilla Wraps (for a gluten free option we use the Rudi’s Spinach tortilla)

1. Lay out your tortilla wraps, each on their own plates.

2. Generously spread the 2 heaping tablespoons of bean dip on each tortilla.

3. In a medium sized mixing bowl, mix the cauliflower rice, onions, avocado, peppers, and broccoli, making sure it’s all mixed together well.

4. Slowly drizzle 2 tablespoons of the garlic lemon dressing over the bowl, making sure all of the rice and veggies are well coated.

5. Spoon heaping amounts of the rice and veggie mix onto each tortilla.

6. Wrap like a burrito and enjoy!

 

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7 comments

  1. After Twenty five years of devoted services, my Sunbeam Mixmaster handed out.
    After I replaced it with another the same brand, I quickly
    discovered that they just do not make things like they used to!

    Therefore I got a new KA, just like everyone else.

    This has been some years ago now and I still don’t like that Kitchen Aid!

    I do not like that you can’t put ingredients effortlessly
    as you are mixing with out getting the training collar and chute on the bowl, you should not scrape the bowl while the beater is working, it is quite untidy (some thing always manages to fly out the bowl, regardless
    how careful I will be), I can not seem to have it set
    correct so that the ingredients in the bottom of the bowl obtain integrated into the mixture, and it really is too big and heavy!

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