Creamy Avocado and White Bean Wrap
217
Very simple and tasty vegetarian wrap.
Ingredients
| 2 | tablespoons |
apple cider vinegar
|
|
| 1 | tablespoon |
canola oil
|
|
| 2 | teaspoons |
chipotle chili peppers
finely chopped canned, in adobo sauce |
* |
| ¼ | teaspoon |
salt
|
|
| 1 | medium |
carrots
shredded |
|
| 2 | cups |
red cabbage
shredded |
|
| ¼ | cup |
cilantro
freshly chopped |
|
| 15 | ounces |
white beans
1 can, rinsed |
|
| 1 |
avocados
ripe |
||
| ½ | cup |
cheddar cheese, reduced-fat
shredded sharp |
* |
| 2 | tablespoons |
red onion
minced |
|
| 4 |
flour tortillas (8 inch)
whole-wheat, or wraps |
* |
Directions
Whisk vinegar, oil, chipotle chile and salt in a medium bowl.
Add cabbage, carrot and cilantro; toss to combine.
Mash beans and avocado in another medium bowl with a potato masher or fork.
Stir in cheese and onion.
To assemble the wraps, spread about ½ cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about ⅔ cup of the cabbage-carrot slaw.
Roll up.
Repeat with remaining ingredients.
Cut the wraps in half to serve, if desired.
