• 4servings
  • 10minutes
  • 541calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 onion, chopped

  3. 2 cloves garlic, crushed

  4. 1/2 (16 ounce) package broccoli coleslaw mix

  5. 1 cup shredded cabbage

  6. 3/4 cup cooked chicken breast, cut into bite-sized pieces

  7. 1 (15 ounce) can garbanzo beans, undrained

  8. 3 tablespoons mayonnaise

  9. 2 tablespoons Dijon mustard

  10. 1 teaspoon ground cumin

  11. 4 cloves garlic, minced

  12. 1/2 teaspoon onion powder

  13. 1/2 teaspoon lemon pepper

  14. salt and pepper to taste

  15. 4 (10 inch) flour tortillas

Instructions Jump to Ingredients ↑

  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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