When I’ve over indulged a little (like that time I ate every cake on the stand at afternoon tea) I try and balance it out with some lighter meals for a few days. I do this by substituting high carb pasta and rice for filling vegetable alternatives like courgetti or cauliflower rice. Recently I’ve introduced a new variation: cauliflower tortilla wraps.
I originally came across the idea from a Facebook recipe video but unfortunately when I followed it at home the results were a total disaster! With some tweaks I’ve come up with my own refined version which I’m a lot happier with and that’s what I’m sharing with you today.
The wraps don’t contain any flour which makes them a great base for a gluten free, protein packed lunch. All you need to do is cook up a batch and add a filling of your choice: chicken stir fry, salmon and tomato, crunchy bean salad – whatever you fancy!
Serves 1 for lunch (or enough for 2 snacks)
1 cauliflower (core removed and discarded)
A big handful of coriander
1/4 tsp salt
Juice of 1 lime
1 large egg
Note that you need to prepare your cauliflower at least 20 minutes in advance of everything else, so make sure to allow time for this!
Since I’m one of those strange people who actually enjoys eating raw vegetables by the bucket load, I top mine with grated carrot, sweet red pepper and hummus…
…then fold each one up to eat it like a taco. YUM!
If you like this, you might like to try some of my other healthy recipes:
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Lifestyle & vegan food blogger
Peterborough | UK
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