Vegan Recipe: Rainbow Veggie Slaw Wraps

Rainbow Veggie Slaw Wrap

These satisfying wraps make a great portable meal. 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. Prep-time: 20 minutes / Ready In: 20 minutes

Ingredients, Makes 4 wraps

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

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Recipe by Darshana Thacker for ForksOverKnives

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