Lunch Recipe

Slaw-mmin Wraps

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

INGRIDIENT

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

DIRECTION

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.

NUTRITION FACT

Per Serving: 541 calories; protein 18.2g; carbohydrates 63.3g; fat 23.7g; cholesterol 23.6mg; sodium 1026.1mg.

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