By Darshana Thacker (Forks over Knives)

Makes 8 wraps Preparation Time: 20 minutes Ready In: 20 minutes

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.

Ingredients for Rainbow Veggie Slaw 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
• l 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

Directions for Rainbow Veggie Slaw Wraps

• For slaw, in a large bowl mash chickpeas. Stir in the next nine ingredients (through garlic). Season with salt and pepper.
•  In a dry skillet heat tortillas, one at a time, on both sides until warm. Remove and cover with a towel to keep warm. 
•  To assemble, arrange lettuce and spoon slaw onto each tortilla just below the center. Fold bottom edge of tortilla over filling. Fold in opposite sides; roll up tortilla.