Chipotle & Avocado Bean Wrap

• 2 tablespoons Cider vinegar
• 1 tablespoon Canola oil
• 2 teaspoons Finely chopped canned chipotle chiles in adobo sauce
• ¼ teaspoon Salt
• 2 cups Shredded red cabbage
• 1 Medium carrot, shredded
• ¼ cup Fresh cilantro, chopped
• 1 15-ounce can white beans, rinsed
• 1 Ripe avocado
• ½ cup Shredded sharp Cheddar cheese
• 2 tablespoons Minced red onions
• 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.

Servings: 4

Nutrition Facts