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4 servings
Ingredients:
2 tablespoons olive oil1 onion, chopped2 cloves garlic, crushed1/2 (16 ounce) package broccoli coleslaw mix1 cup shredded cabbage3/4 cup cooked chicken breast, cut into bite-sized pieces salt and pepper to taste 1 (15 ounce) can garbanzo beans, undrained3 tablespoons mayonnaise2 tablespoons Dijon mustard1 teaspoon ground cumin4 cloves garlic, minced1/2 teaspoon onion powder1/2 teaspoon lemon pepper salt and pepper to taste 4 (10 inch) flour tortillas
Instructions:
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.
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