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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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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! 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:
1. Toss the jicama, carrot, seeds, and raisins together. Squeeze half the lemon juice overtop and drizzle with the oil.
2. Mash the chickpeas with the cumin, garlic powder, cayenne, pepper and salt.
3. Divide chickpea mixture between the two tortillas and top with even amounts of slaw.
4. Roll up and enjoy!
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