Rainbow Veggie Slaw Wrap - Forks Over Knives

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