In a small food processor, puree all dressing ingredients and set aside.
Preheat oven to 375°F. Line two baking sheets with parchment paper. On one baking sheet evenly spread out coconut chips, toast for 4 minutes until golden brown. Cool completely. Keep baking sheet with parchment paper.
Increase oven temperature to 450°F
In a large bowl, whisk 2 eggs with salt and pepper. Stir in cheddar cheese and thawed Green Giant* Cauliflower Riced Veggies. Measure ½ cup (125 mL) of mixture. Turn out onto second baking sheet. Gently flatten mixture creating a 5 inch (13 cm) round disk. Repeat creating 4 disks. Bake for 15-20 minutes until edges are golden. Gently flip each disk over with a large spatula. Return to oven and bake for another 15 minutes. Remove from oven. Allow to cool before handling wraps.
*cover with a piece of saran wrap or a damp cloth to keep wraps from drying out.
To a small food processor add cooled coconut, coconut flour and black sesame seeds. Pulse until just combined. Pour out onto a plate.
Separate remaining egg. In a medium sized bowl whisk egg white until frothy. Dip tofu sticks into egg whites, then gently roll in coconut mixture. Transfer to reserved baking sheet. Bake for 10 minutes, flipping tofu at 5 minutes.
In a medium sauté pan over medium high heat, pan sear Green Giant* Valley Selections* Bean & Carrot Medley in sesame oil, 6 minutes, or until warmed through. Set aside to cool. Once cooled slice carrots in half.
Assemble wraps: place 2 tofu sticks in the center of cauliflower wrap, top with red cabbage, cooked vegetables and cilantro leaves. Drizzle dressing over top.
Tip: Cauliflower wraps can be made one day ahead before use. Cover and store in refrigerator. Warm when ready to use.
Dressing can be made ahead of time. Store in refrigerator up to one week in an airtight container.