White Bean & Avocado Wrap
  • 2 tablespoons cider vinegar
  • 1 tablespoon canola oil
  • 1 teaspoon chopped canned chipotle chile in adobo with sauce (or more depending on how hot you want it)
  • ¼ teaspoon salt
  • 2 cups shredded cabbage (red or green)
  • 1 cup shredded carrot
  • 1 15 oz can white beans, rinsed and drained
  • 1 ripe avocado
  • ¼ cup chopped fresh cilantro
  • ½ cup shredded cheddar cheese
  • 4 8 to 10 inch flour or whole wheat tortillas
  1. In a medium bowl whisk together cider vinegar, oil, chipotle pepper and salt. Add cabbage and carrot and toss to combine.
  2. In another medium bowl mash beans and avocado. Add cilantro and cheese. Stir to combine.
  3. To assemble wraps spread ½ cup white bean mixture in middle of tortilla and top with ⅔ cup cabbage mixture. Roll up. Repeat with remaining tortillas. Cut wraps in half to serve.
Recipe adapted from Eating Well.

You can use packaged slaw from the produce section of the supermarket, but it tastes better to use freshly shredded cabbage and carrots.
Recipe by Vegging on the Mountain at http://veggingonthemountain.com/2015/09/white-bean-avocado-wrap/