A nutritious, balanced meal that is a snap to throw together. Broccoli coleslaw, shredded cabbage and chicken are stuffed into a tortilla with a hummus spread. Works great with leftover chicken!
| Prep Time: | 10m |
| Cook Time: | 10m |
| Ready in: | 20m |
| Yield: | 4 servings |
| 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 | |
- 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.
- In a blender, combine garbanzo beans, mayonnaise, mustard, cumin, garlic, onion powder, lemon pepper, salt and pepper. Blend until smooth and creamy.
- 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.
| Nutrition Information Servings Per Recipe: 4 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 594 cal | Total Fat: | 24.4 g | Cholesterol: | 26 mg | |||
| Sodium: | 1023 mg | Carbohydrates: | 73.6 g | Fiber: | 9.7 g | |||
| Protein: | 20.8 g | |||||||
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