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Categories:
chicken black beans coconut-flavored rice Mango Salsa garbanzo beans pineapple green cabbage red cabbage salt pepper green onions tortillas
Viewed: 42 - Published at: 5 years agoIngredients
- 2 cups cooked chicken, cut up into bite-size chunks (or 2 cups firm tofu, sauteed, diced)
- 1 12 cups black beans, cooked
- 1 12 cups coconut-flavored rice
- 23 cup mango salsa
- 34 cup pureed garbanzo beans (known as hummous dip, homemade is best)
- 12 cup pineapple chunk, cut up into bite site pieces
- 12 cup green cabbage, shredded
- 12 cup red cabbage, shredded
- salt
- pepper
- 3 tablespoons green onions, thinly sliced
- 8 whole wheat tortillas
Method
- NOTE: Ingredient amounts are estimated.
- Toss the pineapple chunks with the cabbage.
- Season with salt and pepper to taste.
- Divide and arrange the cooked chicken onto each flour tortilla.
- Divide and add the other ingredients; roll up tortillas.
- Garnish each wrap with fresh green onion.
- For Vegetarian use the Tofu.
