Creamy Avocado & White Bean Wrap

By mikinsue

Per serving: 411 calories; 18 g fat (4 g sat, 7 g mono); 15 mg cholesterol; 50 g carbohydrates; 13 g protein; 13 g fiber; 633 mg sodium; 396 mg potassium.

Nutrition Bonus: Vitamin A (60% daily value), Vitamin C (45% dv).

2 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1 vegetable, 1 lean meat, 2 fat

Ingredients

• 2 * 2 tablespoons cider vinegar
• 1 * 1 tablespoon canola oil
• 2 * 2 teaspoons finely chopped canned chipotle chile in adobo sauce, (see Note)
• 1/4 * 1/4 teaspoon salt
• 2 * 2 cups shredded red cabbage
• 1 * 1 medium carrot, shredded
• 1/4 * 1/4 cup chopped fresh cilantro
• 1 * 1 15-ounce can white beans, rinsed
• 1 * 1 ripe avocado
• 1/2 * 1/2 cup shredded sharp Cheddar cheese
• 2 * 2 tablespoons minced red onion
• 4 * 4 8- to 10-inch whole-wheat wraps, or tortillas
• *

Details

Servings 4
Preparation time 25mins
Cooking time 50mins
Adapted from eatingwell.com

Preparation

Step 1

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.

Tips & Notes

* Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep at least 2 weeks in the refrigerator or 6 months in the freezer.