White Bean & Avocado Wrap

Just tried this dish for the first time and I'm so glad I did!


It was fast, inexpensive, healthy, AND will be a great dinner for those hot summer nights because there is no cooking involved!










Also qualifies for a vegetarian dish, possibly vegan as well, not sure if there are dairy products in the wraps.



I highly recommend you try this recipe...

Now, if only someone would bring me a margarita I'd be set!

Ingredients:

• 2 tablespoons apple cider venegar
• 1 tablespoon canola oil (I used olive oil)
• 2 tablespoons 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 oz 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

Directions:

1. Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
2. Mash beans and avocados 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.
4. Cut the wraps in half to serve.