Crisp Slaw - Filled Wrap
"The sweet crunch of jicama and carrot and the chewiness of raisins make a perfect tangy slaw to top a mashed bean-filled wrap. This is a refreshing lunch for two on the back deck!"
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
2 wraps
- Serves:
- 2
ingredients
- 1 1⁄2 cups jicama, peeled and cut into matchsticks
- 1 carrot, peeled and grated
- 1⁄4 cup pumpkin seeds
- 1⁄3 cup raisins
- 1 lemon, juice and zest of, divided
- 1 teaspoon olive oil
- 1 cup cooked chickpeas
- 1⁄4 teaspoon cumin
- 1⁄2 teaspoon garlic powder
- 1 pinch cayenne pepper
- 1 pinch black pepper
- 1 pinch salt
- 2 large gluten free brown rice tortillas, such as Food For Life, warmed until pliable
directions
- Toss the jicama, carrot, seeds, and raisins together. Squeeze half the lemon juice overtop and drizzle with the oil.
- Mash the chickpeas with the cumin, garlic powder, cayenne, pepper and salt.
- Divide chickpea mixture between the two tortillas and top with even amounts of slaw.
- Roll up and enjoy!
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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