Creamy Avocado & White Bean Wrap

Made it,
Loved it.

Serving size 4

Prep Time

Total Time 25MIN

Ingredients

2 Tbsp cider vinegar
1 Tbsp canola oil
2 Tbsp finely chopped canned chipotle chili in adobo sauce (see Note)
¼ tsp salt
2 cup shredded red cabbage
1 medium carrot, shredded
¼ cup chopped fresh cilantro
1 can 15-ounce can white beans, rinsed
1 ripe avocado
½ cup shredded sharp cheddar cheese
2 Tbsp minced red onion
4 8- to 10-inch whole-wheat wraps or tortillas

Directions

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.

Ingredient Note: Chipotle chilies in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep at least 2 weeks in the refrigerator or 6 months in the freezer.