CREAMY AVOCADO AND WHITE BEAN WRAP
This wrap is packed with protein and a delicious dinner OR lunch option - plus, it's portable
2 tablespoons cider vinegar
1 tablespoon canola oil
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
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.