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!
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
541 Calories
Recipe Instructions
Step 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.
Step 2
In a blender, combine garbanzo beans, mayonnaise, mustard, cumin, garlic, onion powder, lemon pepper, salt and pepper. Blend until smooth and creamy.
Step 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.
Ingredients
1 onion, chopped
2 tablespoons olive oil
salt and pepper to taste
3 tablespoons mayonnaise
4 cloves garlic, minced
1 teaspoon ground cumin
1 cup shredded cabbage
2 cloves garlic, crushed
4 (10 inch) flour tortillas
2 tablespoons Dijon mustard
1 (15 ounce) can garbanzo beans, undrained
0.5 teaspoon onion powder
0.5 teaspoon lemon pepper
0.5 (16 ounce) package broccoli coleslaw mix
0.75 cup cooked chicken breast, cut into bite-sized pieces
