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Creamy Avocado & White Bean Wrap

July/August 2009

Your rating: None Average: 4.1 (566 votes)

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. A pinch (or more) of ground chipotle pepper and an extra dash of cider vinegar can be used in place of the canned chipotles in adobo sauce. Serve with tortilla chips, salsa and Tecate beer.



READER'S COMMENT:
"We love this recipe and I serve it often. It makes a great dinner and I make extra to put in the lunch boxes the next day! "
Creamy Avocado & White Bean Wrap

68 Reviews for Creamy Avocado & White Bean Wrap

07/27/2010
Anonymous

Sounds like a winner, can't wait to try it.

Comments
06/24/2010
Anonymous

Delicious! Didn't use ciliantro and used avacado dip instead of an avacado! Will make again for sure!

Comments
06/24/2010
Anonymous

My DH loved this. I made it for a few of this week's lunches and he couldn't get enough of them. He texted me specifically at lunch to tell me how good it was. Then ate another one as a snack when he got home. He took his third one with him to work today (that all three wraps in the span of 24 hrs!). I'm going to try the one that's left for my lunch today. I used Flatout's Sundried Tomato Wraps. I love the suggestion of adding a little bit of garlic, more S&P to the avocado/bean mix. I just naturally used a few drops of lime juice just to keep the mix from browning.

Any recipes that calls for chipotle chilies in adobe sauce, I always use chipotle salsa (Herdez or La Preferida Brand) instead because I've found it keeps longer in the fridge and that way i don't have to dice the chipotles. I ended up adding 3 tsp of the chipotle salsa (I like heat) to the slaw mix and letting it sit overnight, simply because when I got to the avocado part my avocado was overripe and I had to run to the store to get another one, then assemble the wraps in the morning. But I think it really helped meld the flavors in the slaw together more.

I will definitely be making this again, I think my DH would throw a fit if I didn't.

Comments
06/23/2010
Anonymous

This is a perfect light dish for the summer. I made this for dinner tonight and made changes per the reviews and comments. I used half the vinegar. When I made the avacado-bean mix I added some salt, lemon and lime juice and garlic salt. I also didn't add cilantro because I didn't have any. This came out really good.

Comments
05/26/2010
Anonymous

I took a little bit of everyone's advice and it turned out AWESOME!!! LOVE LOVE LOVE...great summer meal.

I used 1.5 T of cider vinegar instead of 2
I made the bean/avocado mixture a little bit more guacamole-y by adding a few splashes of lemon juice (didn't have a lime), some garlic, some olive oil, about 1/4 t salt and a little bit of freshly ground pepper.

I would think that you could make both mixtures ahead of time to be ready for dinner too...I actually think it would give the cabbage mix more time to have the flavors meld and I think the avocado mix would hold up and not brown with the added lemon or lime juice (plus you could press saran wrap on the top). (if you make ahead and refrigerate, I would take it out and let it get to room temp.)

Oh, and I also just put the tortillas straight on my burner on a low-med flame for like 5-10 secs each side before filling.

and for all you cilantro haters out there (i know you're out there!), my hubby HATES it and didn't even notice it was in there. I personally would like a lot more in there, so next time I'll just sprinkle some more in my wrap--I am admittedly a little crazy about it though! :)

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