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Chickpea Salad Wrap with Chili-Garlic Dressing

Chickpea Salad Wrap with Chili-Garlic Dressing

We love eating salads in a wrap—the tortilla takes the place of croutons. This crunchy, herby salad wrap is refreshing and satisfying, especially on a hot summer day, when you don't want to heat up the kitchen. —Susan Vaith, Jacksonville, Florida

Calories
125
Carbohydrates
16g
Protein
17g
Potassium
364mg
Fiber
9g
Sugar
13g

Ingredients

  • 1/4 cup mayonnaise
  • 3 tablespoons fresh lime juice
  • 3 tablespoons soy sauce
  • 4 teaspoons sugar
  • 1 garlic clove, minced
  • 1 small red chili pepper, seeded and minced
  • 1 can (16 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 cups thinly sliced cabbage
  • 2 cups fresh arugula or spring mix salad greens
  • 1-1/2 cups thinly sliced cucumber
  • 1/2 cup french-fried onions
  • 1/4 cup thinly sliced red onion
  • 1/3 cup fresh cilantro leaves
  • 1/3 cup fresh mint leaves
  • 3 radishes, thinly sliced
  • 1/3 cup fresh basil leaves
  • 4 flour tortillas (12 inches)

Direction

  1. Place the first six ingredients in a large bowl and whisk to combine. Add the next ten ingredients; toss until well coated.
  2. Divide mixture across center of each tortilla. Fold bottom and sides of tortilla over filling and roll up.

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