Slightly adapted from EatingWell: July/August 2009, http://www.eatingwell.com/recipes/creamy_avocado_white_bean_wrap.html
Eating Well says: White beans mashed with ripe avocado and blended with sharp Cheddar and onion makes an incredibly rich, flavorful filling for this wrap. The tangy, spicy slaw adds crunch. Serve with tortilla chips and salsa.
4 servings | Prep Time: 25 minutes (I don’t think it took me that long!)
2 tablespoons cider vinegar
1 tablespoon canola oil
2 Tablespoons minced pickled jalapenos
1/4 teaspoon salt
2 cups shredded red cabbage (red’s prettiest, but green works fine)
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
Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot, cilantro, and jalapenos; 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.
Add sliced turkey to make these even heartier.
