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.