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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: : -

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.

4 servings

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