Tuesday, August 14, 2012

Creamy Avocado and White Bean Wraps

We all LOVED this recipe I made some slaw without the chipotles for the kids and we all gobbled them up. Highly recommend!

2 tablespoon(s) cider vinegar
1 tablespoon(s) canola oil
2 teaspoon(s) finely chopped canned chipotle chile in adobo sauce
1/4 teaspoon(s) salt
2 cup(s) shredded red cabbage
1 medium carrot, shredded
1/4 cup(s) chopped fresh cilantro
1 can(s) (15-ounce) white beans, rinsed
1  ripe avocado
1/2 cup(s) shredded sharp Cheddar cheese
2 tablespoon(s) minced red onion
4  8- to 10-inch whole-wheat wraps or tortillas

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.

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