Ingredients
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2 tablespoons olive oil
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1 onion, chopped
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2 garlic cloves, crushed
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1 cup shredded cabbage
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1 dash pepper
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1 dash salt
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1 (15 ounce) can garbanzo beans, undrained
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3 tablespoons mayonnaise
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2 tablespoons Dijon mustard
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1 teaspoon ground cumin
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4 garlic cloves, minced
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1 teaspoon onion powder
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1 teaspoon lemon pepper
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salt
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pepper
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4 (10 inch) flour tortillas
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3/4 cup cooked chicken breast, cut into bite size pieces
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1 (16 ounce) package broccoli coleslaw mix
Instructions
- Heat oil in a large heavy skillet over medium to high heat.
- Saute onions and 2 cloves crushed garlic until onions are soft, and translucent, about 3 minutes.
- Stir in broccoli - coleslaw mix and cook until tender.
- Add cabbage, and chicken and toss for 1 minute.
- Remove from heat , and season with salt and pepper.
- In a blender, combine garbanzo beans,mayonnaise, mustard, cumin, remaining garlic, onion powder, lemon powder, salt and pepper. Blend until smooth and creamy.
- Heat tortillas for a few seconds in a microwave for easy folding.
- Spread each tortilla with sauce, then put put a large heap of slaw mixture on top.
- Wrap like a burrito.