About this recipe:A nutritious, balanced meal that's easy to throw together in a pinch.
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, crushed
100g (4 oz) broccoli florets, chopped
50g (2 oz) shredded cabbage
4 skinless, boneless chicken breast fillets - cooked and cut into bite sized pieces
salt and pepper to taste
1 (400g) tin chickpeas, undrained
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 teaspoon ground cumin
4 cloves garlic, minced
4 flour tortilla wraps
100g (4 oz) creamy coleslaw
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Method Prep:10min › Cook:10min › Ready in:20min
Heat oil in a large heavy frying pan over medium high heat. Sauté onion and 2 cloves crushed garlic until onions are soft and translucent, about 3 minutes. Stir in the broccoli 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.
In a blender, combine chickpeas, mayonnaise, mustard, cumin, garlic, salt and pepper. Blend until smooth and creamy.
Heat tortillas for a few seconds in the microwave for easier folding. Spread each tortilla with chickpea sauce, then some coleslaw, then put a large heap of the chicken mixture on top. Wrap up each tortilla and serve.