Ingredients

Method

For the dressing, mix:
• 1 T tamarind paste
• 1 T rice vinegar
• 2 t fish sauce
• 2 t soya sauce
• 1 t olive oil
• 1 lemon, juiced (or 2 limes)
• 1 baby red cabbage, finely sliced
• 200 g cauliflower florets, roughly chopped
• 500 g Norwegian salmon (or yellowtail), cubed
• 4 Woolworths cauliflower wraps
• 2 avocados
• 2 T coconut milk

Method

Ingredients

Place the cabbage, cauliflower and fish in a bowl, pour over the dressing and allow to stand for 3 minutes.

Cook each wrap until golden in a pan over a medium heat.

Assemble the wraps with the cabbage, cauliflower, fish and avocado.

Drizzle with coconut milk and season.

Chef's note: “The spongy texture of Woolworths' carb-free cauliflower wraps is so satisfying you may prefer them to ordinary wraps. They’re also great for lunchboxes: just spread with cream cheese and top with sliced ham.”

Discover more carb-conscious cauliflower recipes here.