Rainbow Veggie Slaw Wrap
These plant-based slaw wraps make a satisfying portable breakfast. Wrap them tightly in waxed paper and stash in the refrigerator for a meal on the go.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
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
- freshly ground black pepper
- 8 7- to 8-inch whole wheat flour tortillas
- 16 lettuce leaves, stemmed and cut into large pieces
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