Slaw-mmin' Wraps recipe

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Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, crushed
½ (16 ounce) package broccoli coleslaw mix
1 cup shredded cabbage
¾ 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
½ teaspoon onion powder
½ teaspoon lemon pepper
salt and pepper to taste
4 (10 inch) flour tortillas

Nutrition Info

540.5 calories
carbohydrate: 63.3 g
cholesterol: 23.6 mg
fat: 23.7 g
fiber: 7.9 g
protein: 18.2 g
saturatedFat: 4.2 g
servingSize: -
sodium: 1026.1 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

A nutritious, balanced meal that is a snap to throw together. Works great with leftover chicken!

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