Creamy Avocado & White Bean Wrap

Ingredients

• 2 tablespoons cider vinegar
• 1 tablespoon canola oil
• 2 teaspoons finely chopped canned chipotle in adobo  
• 1/4 teaspoon salt
• 2 cups shredded red cabbage (This is also good with extra carrots and/or corn in place of the cabbage)
• 1 medium carrot, shredded
• 1/4 cup chopped fresh cilantro
• 1 15-ounce can white beans, rinsed
• 1 ripe avocado
• 1/2 cup shredded sharp Cheddar cheese
• 2 tablespoons minced red onion
• 4 8- to 10-inch whole-wheat tortillas

Directions

1. Whisk vinegar, oil, chipotle and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine. Taste for spice level and add more adobo sauce.
2. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
3. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto tortilla and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. 
4. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Serve with tortilla chips, salsa and Tecate beer.

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Original recipe: Eating Well

Posted by Jasmine