So today, like everyday, I asked my husband what he wanted me to make for dinner. As usual, he says ‘chicken, rice, veggies’. Hmm.. Helpful. He has been on a health kick as of late (has lost an amazing 38 pounds so far) and has been interested in trying new food. We recently tried making ‘rice’ out of cauliflower. It’s amazing. So, here is my healthier solution for the ‘chicken, rice, veggies’ request.

Ingredients
1 small-medium head of cauliflower
1 tsp coconut oil
1 chicken breast, thinly sliced
1 onion
1 bell pepper (I used orange, but use whatever you like)
1 cup salsa
1 tsp chili powder
1 tsp ground cumin
1 tsp minced garlic
1/4-1/2 cup water or low fat, low sodium chicken stock
4-6 whole grain, whole wheat tortillas

Directions
Heat coconut oil in a frying pan. Add chicken and sauté until browned and cooked through. Set aside. Add onion and bell pepper to the same pan and sauté until tender. Stir in the salsa, chili powder, garlic, and cumin. Add chicken and heat through, simmering for a few minutes. Add water or stock to thin out as needed – the mixture should be the consistency of thick salsa. Meanwhile, using the large side of a cheese grater, grate an entire head of cauliflower (minus the the stalk and leaves) into a microwave safe bowl. Microwave the grated cauliflower for six minutes (do not add water or cover with a lid, plastic wrap or anything). Once finished, fluff the ‘rice’ with a fork and gently stir into your chicken mixture. Spoon into whole wheat wraps and enjoy!