Recipe: Creamy Avocado and White Bean Wraps

by Jessie on October 4, 2013

Avocado and Bean Wraps

This is such a flavorful and filling wrap. I made a side of slaw without the chipotle chile for the kids’ wraps. Yum!


2 tablespoon(s) cider vinegar
1 tablespoon 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 (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.

(Adapted from

Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

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