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Rainbow Veggie Slaw Wrap

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  • Prep-time: / Ready In:
  • Makes 8 wraps

These satisfying wraps make a great portable breakfast. Wrap them tightly in waxed paper and stash in the refrigerator for a meal on the go. Mashed chickpeas serve as a luscious base for the veggies, and white miso paste adds a burst of flavor. Feel free to get creative and swap in your favorite in-season fresh vegetables.  

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Ingredients

  • 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

Instructions

  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.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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