• Anthony O. Morales

Rainbow Veggie Slaw Wrap


  • 1 15-oz. can garbanzo beans (chickpeas), rinsed and drained

  • 3 cups shredded zucchini or yellow summer squash

  • ½ cup shredded carrot

  • ½ cup shredded radishes

  • ½ cup snap pea pods, thinly sliced diagonally

  • ½ cup chopped red onion or shallots

  • ¼ cup finely snipped fresh dill

  • 2 tablespoons white miso paste

  • 1½ teaspoons yellow mustard

  • 1 clove garlic, minced

  • Sea salt and freshly ground black pepper, to taste

  • 8 7- to 8-inch whole wheat flour tortillas

  • 16 lettuce leaves, stemmed and cut into large pieces


1)For slaw, in a large bowl mash chickpeas. Stir in the next nine ingredients (through garlic). Season with salt and pepper.

2)In a dry skillet heat tortillas, one at a time, on both sides until warm. Remove and cover with a towel to keep warm.

3)To assemble, arrange lettuce and spoon slaw onto each tortilla just below the center. Fold bottom edge of tortilla over filling. Fold in opposite sides; roll up tortilla.


Phone: 7065305050

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