Thai Style Peanut Chicken Cauliflower Rice Wraps

Wraps are becoming an American Staple for a meal alternative. The coconut peanut sauce is top-notch and the perfect finishing touch to this hand-held dinner.  No silverware required!

Ingredients

• 1 cup riced cauliflower
• Half of a lime
• 1/8 teaspoons salt
• 1/8 teaspoon pepper
• 2 whole wheat or gluten free wraps
• 1/4 cup Sabra Garlic and Herb Spread
• 6 ounces cooked chicken breast, sliced thin
• 1/4 cup shredded carrots
• 1/4 cup shredded purple cabbage
• 1 roasted red pepper, sliced thin
• 1/4 cup cilantro, chopped

• 1/4 cup peanut flour
• 1/4 cup light coconut milk
• 2 teaspoons low sodium soy sauce (gluten-free if needed)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder

Instructions

1. Preheat a medium saucepan over medium heat. Spray with nonstick cooking spray.
2. Once the pan is hot, add the riced cauliflower. Spread out so most of the rice is touching the cooking surface. We want to ensure it gets a crispy edge, rather than steaming it. Sprinkle with salt, pepper and juice of half of a lime. Stir and cook for 5 minutes, or until edges are slightly crispy. Remove from heat.
3. Meanwhile, on each wrap spread 2 tablespoons of Sabra Garlic Herb Spread, top with half each of the cauliflower rice, chicken carrots, cabbage, roasted red pepper, and cilantro. Wrap tightly.
4. Coconut Peanut Sauce: Mix all ingredients in a small bowl. Serve with wraps.