Ingredients:

6-8 small flour tortillas (I use fajita size, 4-5 inches in diameter)
10 oz ground meat, either beef, chicken, or pork
1 lime
1/4 c Sweet Chili Sauce
2.5 tsp soy or tamari sauce
1/3 oz Cilantro
1/2 head small cauliflower, riced OR 1/2 c long grain white rice. (Or try a mix of 1/4 c white rice and 1/2 c riced cauliflower)
1 cucumber
1 oz roasted & salted peanuts

Seasoning for meat filling:

1. Dice cucumber, chop peanuts, chop cilantro, zest lime, and then halve.

2. If using rice, bring a small pot with rinsed rice, 1 1/4 c water & 1/4 tsp salt to a boil. Reduce heat to a simmer, cover and cook until tender, 15-18 minutes.

3. If using cauliflower, chop into fine, rice-sized pieces (or use a food processor) to equal 1 c. Bring 1 tsp olive oil in a saute pan to heat, add riced cauliflower and cook on med high heat for 2-3 minutes. Add 1/4 tsp salt.

4. When rice/cauliflower are done, remove from heat and add half the lime zest and half cilantro, stir it up and add half the juice of the lime.

5. Saute the meat and meat seasoning together until no longer pink in 1 tsp olive oil for 5 minutes. Drain any fat. Add the sweet chili sauce and soy sauce. Stir it in.

6. Once simmering, stir until slightly thickened, 2 minutes.

7. Remove from heat, stir in remaining lime zest and juice. Set aside.

8. Using a nonstick pan, add 1 tsp oil to heat over med-high.

9. Microwave tortillas for a few seconds until soft and pliable. Add meat, peanuts, cilantro and cucumber to center, roll sides of tortilla toward center, then roll bottom edge toward the top to make an egg-roll shape.

10. Carefully brown in pan, seam side down, 2-3 minutes. Gently roll to opposite side to brown the other side for 2-3 minutes. Serve with lime rice/cauliflower.