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Cauliflower Rice Fajita Burritos

Simple cauliflower rice fajita burrito made with roasted red peppers, arugula and feta. What makes this one of the best cauliflower rice recipes is the creamy coleslaw dressing!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 6
Author: Danielle Fahrenkrug


  • 1 Tablespoon of olive oil
  • 1 – 10 oz. bag of frozen organic cauliflower rice Trader Joe’s
  • 1 – 16 oz. bag of frozen red yellow and green bell pepper strips (Trader Joe’s)
  • 1 chicken breast cooked and cut into strips or frozen cooked grilled chicken strips (if vegetarian just leave out)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3-4 cups of baby arugula
  • ½ cup Feta Crumbles
  • 6 gluten free tortillas
  • ½ cup of Coleslaw Dressing
  • ½ cup mayonnaise or Miracle Whip
  • 2 Tablespoons milk
  • 1 Tablespoon honey
  • 1 tsp. lemon
  • 1 Tablespoon vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


  • Make the dressing. In a small bowl whisk together mayonnaise, milk, lemon, honey, vinegar, salt and pepper. Set aside to drizzle on top of burritos.
  • Heat 1 Tablespoon of olive oil in a medium frying pan on the stove on medium high. Add the frozen cauliflower, frozen peppers, salt and pepper. Mix continuously for 5 minutes. Add the chicken strips and heat 5 more minutes until vegetables are thawed and any extra juice is evaporated.
  • Heat the oven at 200 Degrees F. Place 6 tortillas in the oven for 1 minute until slightly heated.
  • Made the burritos by adding 1 scoop of the cauliflower and pepper mixture to the center of a tortilla. Sprinkle each with feta cheese, arugula and coleslaw dressing.