Slaw-mmin Wraps Recipe

  • 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
  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.