Recipe

Creamy Avocado & White Bean Wrap

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Recipe Information

Total Time: 25 minutes
Servings: 4

White beans mashed with ripe avocado and blended with sharp Cheddar and onion makes an incredibly rich, flavorful filling for this wrap. The tangy, spicy slaw adds crunch. A pinch (or more) of ground chipotle pepper and an extra dash of cider vinegar can be used in place of the canned chipotles in adobo sauce.

Ingredients

  • 2 tablespoons cider vinegar
  • 1 tablespoon canola oil
  • 2 teaspoons finely chopped canned chipotle chile in adobo sauce (see Tip)
  • 1/4 teaspoon salt
  • 2 cups shredded red 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 wraps or tortillas

Preparation

  1. Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
  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 a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Tips & Notes

Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans in the Mexican foods section. Once opened, they’ll keep at least 2 weeks in the refrigerator or 6 months in the freezer.

Nutritional Information

346 calories, 17 g. fat, 15 mg. cholesterol, 462 mg. sodium, 44 g. carbohydrate, 13 g. fiber, 12 g. protein