How to make chicken wraps

Prep Time: 10m Cook Time: 10m Ready in: 20m Yield: 4 servings 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!

Instructions

Difficulty: Easy

Things You’ll Need:

• 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 sa

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.
2. In a blender, combine garbanzo beans, mayonnaise, mustard, cumin, garlic, onion powder, lemon pepper, salt and pepper. Blend until smooth and creamy.
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.

Tips & Warnings

• Servings Per Recipe: 4 Amount Per Serving Calories: 594 cal Total Fat: 24.4 g Cholesterol: 26 mg Sodium: 1023 mg Carbohydrates: 73.6 g Fiber: 9.7 g Protein: 20.8 g