Definitely Chipotle inspired. Their lime cilantro rice is actually everything. I was craving a burrito and Chipotle is easily a 35min drive+parking nightmare for me. So I improvised. I had also riced a TON of cauliflower so I thought I’d put it to good use. One cauliflower yields a TON of cauli rice FYI. It’s a bit of a pain, but the yield is worth it if you have the time.
For this wrap I used:
2 cups cauli rice (will have some leftover)
Juice from 1 lime
2tbsp finely chopped cilantro
Garlic salt to taste
Roasted (or raw) red pepper
1/2 an avocado
Dollup of greek yogurt/sour cream
Wrap of choice
*beans would have been nice but i didn’t have any🤣
1. Heat a large-ish skillet over medium-high heat and spray with avocado oil
2. Once it’s hot, add your cauli. Squeeze the lime over it and add your cilantro and garlic salt. Stir until well incorporated. Turn heat to med-low and let the cauli do its thing and absorb all those flavors. Doesn’t hurt to stir every so often while you assemble the rest of the wrap.
3. Start the wrap assembly by laying out a tortilla. Then adding spinach to taste. I add about a handful and smash it down flat. Add your red pepper on top of the spinach. Add your sliced avocado to the side of the red pepper, but on top of the spinach. Add your greek yogurt or sour cream to taste along side your rows of pepper and avo. (I need to add a pic here…)
4. Pile on as much of that cauli rice as that wrap will hold! I got quite a bit on there, but I use a pretty “stretchy” wrap. The low carb varieties usually have more give 🤣. I usually wrap the bottom first and then either side.
I know, I know, long winded for a wrap “recipe,” but it’s worth it to get right!