Gluten free and vegan wraps with veggies

Serves 4 | prep time 20 min | cook time 20 min | total time 40 min

Ingredients

  • 650 g caulliflower
  • 3 tbsp olive oil, for baking
  • 1 red onion, thinly sliced
  • 1½ red pepper, more if you like spicy
  • 2 cm ginger, grated
  • 2 garlic cloves, chopped
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • 3 avocado’s
  • 8 cherry tomatoes, deseeded and thinly sliced
  • 12 small wraps, we’ve used gluten free ones
  • 150 g lettuce
  • 2 limes, juice
  • 250 ml Abbot Kinney’s Coco Start
  • Handful fresh coriander

Instructions

  1. Put a frying pan on the stove on low to medium heat, to preheat.
  2. Cut roses from the cauliflower and put them into a food processor to slice into rice.
  3. Add some olive oil to the pan and fry the onion for around 4 minutes.
  4. Then add the red pepper, ginger, garlic, turmeric and cumin to the pan. Fry for another 3 minutes while stirring constantly. Preheat the oven for the wraps (see package).
  5. Add the cauliflower rice and fry for another 5 minutes. Stir now and then.
  6. In the meantime, smash the avocados in a bowl with a fork and add the tomatoes, juice of ½ a lime and some pepper and salt to taste.
  7. Prep the wraps by following instructions on package.
  8. Prep and serve in bowls on the table as well: Abbot Kinney’s Coco Start, lime parts, lettuce and coriander. Enjoy!

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