Slaw-mmin’ Wraps

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

Directions

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.