This recipe is perfect for a hot summer night (and even a cold winters day). The tang and crunch of the slaw is amazing and I love the creamy spread. I always make extra so I have plenty of lunch leftovers.
Creamy Avocado & White Bean Wrap
From EatingWell: July/August 2009
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.
68 Reviews for Creamy Avocado & White Bean Wrap
This was really great. Doubled the carrot and avocado and was generous with the chipotle because we like heat. Also added some mixed baby greens, tomato and sprouts to the wrap. The little bit of smoke and heat makes the slaw a stand out and the cheddar is a nice addition.
Good flavor. I omitted the cheese and cilantro and only used 1 TBSP vinegar and bagged coleslaw mix. I made the avocado/bean mixture into guacamole to give it more flavor. I think this would be a good wrap to bring when traveling.
This was fantastic!
Easy to prepare, healthy for all (even meat lovers) and great option for a heat wave. Love the taste of chipotles, did not use cilantro or the carrot, used prepared broccoli slaw and was a hit.