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 delish.com)
Make sure to check out our Recipe Box with links to all the recipes we have posted over the years.
Disclosure: This post may contain affiliate links. When you click on these links, you are supporting this blog. Thanks!