These colorful frozen cauliflower rice lettuce wraps are perfect for those wanting to cut carbs. They also make a great vegetarian meal.

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
6
Yield:
6 wraps
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
For the Sauce:
For the Wraps:

Directions

Instructions Checklist
  • Whisk peanut butter, hot water, Sriracha, soy sauce, and sesame oil for sauce together in a bowl. Set aside.

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  • Heat 2 tablespoons sesame oil in a large skillet over medium-high heat. Add mushrooms, green onions, and bell pepper. Cook for 4 minutes. Add cauliflower rice, carrot, soy sauce, and lime juice. Cook until liquid has absorbed, about 6 minutes.

  • Serve cauliflower mixture in lettuce leaves. Spoon sauce over the tops, and garnish with cilantro.

Cook's Note:

You can use iceberg lettuce leaves instead of Bibb.

Nutrition Facts

206 calories; protein 8.1g; carbohydrates 10.6g; fat 16.3g; sodium 677.3mg. Full Nutrition
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Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/16/2020
I followed the recipe but added some chicken because I my family didn’t want it vegetarian style. I cooked the chicken with the peppers etc.and added Asian 5 spice. Read More
Rating: 4 stars
02/26/2020
Loved the filling. didn't use the mushrooms, and the sauce was great! Had a difficult getting it to eat like a wrap (was falling apart the whole time). I did use romaine lettuce, maybe that's why. Will make again but maybe just as a salad. Read More
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