My interpretation of the seasonal pumpkin latte from the corner coffee shop. Because I loved it so much, I had to act. Since it already contains the elements for pumpkin pie spice, you are welcome to use canned “pumpkin pie mix.” Adding cinnamon or nutmeg on top is optional. Enjoy!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 wraps |
Ingredients
- ½ cup creamy peanut butter
- 4 tablespoons hot water
- 1 tablespoon Sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 2 tablespoons toasted sesame oil
- 6 button mushrooms, chopped
- 4 green onions, chopped
- ½ red bell pepper, chopped
- 1 (10 ounce) package frozen riced cauliflower, thawed and drained
- 1 medium carrot, shredded
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 6 leaves Bibb lettuce
- 1 tablespoon chopped fresh cilantro, or to taste
Instructions
- Whisk peanut butter, hot water, Sriracha, soy sauce, and sesame oil for sauce together in a bowl. Set aside.
- 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.
- You can use iceberg lettuce leaves instead of Bibb.
Reviews
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.
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.