2 teaspoons finely chopped canned chipotle chile in adobo sauce
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
Instructions
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 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.
Serving
Suggestions
Ingredient Note- Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in la
Originally Submitted
1/4/2011
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