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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A nutritious, balanced meal that is a snap to throw together. Works great with leftover chicken! Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
2 cloves garlic, crushed |
1/2 (16 ounce) package broccoli coleslaw mix |
1 cup shredded cabbage |
3/4 cup cooked chicken breast, cut into bite-sized pieces |
salt and pepper to taste |
1 (15 ounce) can garbanzo beans, undrained |
3 tablespoons mayonnaise |
2 tablespoons dijon mustard |
1 teaspoon ground cumin |
4 cloves garlic, minced |
1/2 teaspoon onion powder |
1/2 teaspoon lemon pepper |
salt and pepper to taste |
4 (10 inch) flour tortillas |
Directions:
1. Heat oil in a large heavy skillet over medium high heat. Saute onion and 2 cloves crushed garlic until onions are soft and translucent, about 3 minutes. Stir in the broccoli coleslaw mix, and cook until tender. Add the cabbage and chicken and toss for a minute or two. Remove from heat and season with salt and pepper to taste.
2. In a blender, combine garbanzo beans, mayonnaise, mustard, cumin, garlic, onion powder, lemon pepper, salt and pepper. Blend until smooth and creamy.
3. Heat tortillas for a few seconds in the microwave for easier folding. Spread each tortilla with sauce, then put a large heap of the slaw mixture on top. Wrap like you would a burrito.
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