Thai Style Peanut Chicken Cauliflower Rice Wraps are a Starbucks copycat but with a heavy dose of veggies! Chicken, carrots, cabbage and crispy cauliflower rice all wrapped up and served with an addicting Peanut Coconut Sauce!
Last week, I had every intention of being ahead of the game. Anddddd it is currently Sunday evening and I just now starting my first bit of work for the weekend. ‘Oh hi, weekend. Where did you go?’
For once in the past few months, I finally feel like I am making strides and getting a groove back. I had no idea how much an overhaul to my health and diet would throw a curve ball in my system. Being a Type A, I love being well ahead in all aspects of my life – cleaning, cooking, blogging, making to-do lists, eyeing that latest pair of boots I need – you know the essentials.
I have learned that while I love the idea of change, I have a hard time adjusting to it. Change always gets my attention, like shiny new jewelry, but when the time comes and all is said and done, I am frazzled at the ‘new’ way of life I am supposed to adjust to. My rather uber organized personality now has to start over and make new to-do lists. Which is exciting because of the new experiences that come with venturing out of your comfort zone but also stressful of trying something new.
One thing that has tested me over the past few months has been my go-to meals. We talked briefly about my new system of meal prepping to ensure I had something on hand because with a long list of foods that I wasn’t able to eat anymore, having food waiting makes all the difference between a nutritious meal or spoonfuls of almond butter with chocolate chips on it. Not my proudest moment but a sure tasty one!
With gluten and dairy removed from my diet for the time being, most of meals focus around a protein source and a heavy dose of veggies. Such as grilled chicken sausages with roasted sweet potatoes, broccoli and cauliflower, then served with sliced avocado. Oh man. So nutritious. So tasty on the fly! I am starting to love the thrill of sneaking veggies into nearly every meal. Dustin has stopped wondering where I hide such things and just enjoys each bite. So when I handed him this Thai Style Peanut Chicken Cauliflower Rice Wrap, he gladly dug right in. For a man who loves his carbs, there were no complaints here for a veggie switch. Winning.
Cauliflower rice has become a hot ticket around our house. It has nearly endless possibilities, and this latest recipe has proved is diversity! I saute it quickly to crisp the edges then season with a bit of lime juice. It really brightens up the rice and adds that extra oomph when combined with the chicken and coconut peanut sauce!
I thank Aiden for my love of Asian food. Before becoming pregnant, I could care less whether I had it or not. Now? I have serious cravings. So when I spied Starbucks’ Thai Style Peanut Chicken Wrap, I knew what my next creation would be. They couldn’t be easier to make. Grilled chicken is layered with sliced carrots, cabbage, roasted red pepper and the crispy cauliflower rice. But I added one more layer of flavor – Sabra’s new Garlic Herb Spread. It is made with fresh, flavorful and wholesome ingredients that take sandwiches up a notch. It is a one of a kind condiment with hummus as a base. Besides the Garlic Herb, there are two other flavors to indulge in – Honey Mustard and Sea Salt and Cracked Pepper. With 75% less fat than typical sandwich spreads, it is a healthier way to spice your lunch box!
Since I can’t get meal prepping out of my head, these wraps are ideal to make ahead of time! Simply prep all of your ingredients. Whip together the coconut peanut sauce. Then sneak a spoonful or two of peanut sauce. Then, prepare a few rice wraps, and wrap in plastic wrap. When it’s lunch time, remove from the plastic wrap and reheat. Now that is one lunch, I wouldn’t mind indulging in each day!
Items I used for this recipe:
Thai Style Peanut Chicken Cauliflower Rice Wraps are a Starbucks copycat but with a heavy dose of veggies! Chicken, carrots, cabbage and crispy cauliflower rice all wrapped up and served with an addicting Peanut Coconut Sauce!
10 minPrep Time
5 minCook Time
15 minTotal Time
Yields 2
Save RecipeIngredients
- Wrap:
- 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
- Coconut Peanut Sauce:
- 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
- Preheat a medium saucepan over medium heat. Spray with nonstick cooking spray.
- 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.
- 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.
- Coconut Peanut Sauce: Mix all ingredients in a small bowl. Serve with wraps.
Notes
*Recipe inspired by Starbucks Thai-Style Peanut Chicken Wrap br]*Cauliflower Rice wrap inspired by [Food Faith Fitness
Hungry for more Asian dishes?
Skinny Honey Teriyaki Chicken Rice Bowls
Honey Sriracha Chicken Rice Noodle Bowls
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!
This post is sponsored by Sabra. But as always, opinions are my own! Thank you so much for supporting the brands that With Salt and Wit loves!
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