This is my new favorite lunch. I subbed Kale for the cabbage. I like it so much I sometimes use the dressing with Kale and Spinach to make a salad. Yummy
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.
65 Reviews for Creamy Avocado & White Bean Wrap
I can't say enough good things about this recipe. I added more chiles than they recommended because I love spicy food. I've been eating these for lunch daily.
I didn't use a wrap. I used half of loaf of lavash that I toasted for a few minutes.
I didn't have a problem with the slaw mixture coming together. I left it in the fridge overnight. I also added a whole chipotle and then about a tablespoon more of the adobo sauce. Really gave it a nice tang along with the cider vinegar.
I always like to change up recipes and make them my own (plus I have to work with what I have in the kitchen!), so I used sprouted grain tortillas (no flour). Subbed red beans for white beans, no biggie, and am not a fan of raw onion so I used 2 big garlic cloves for the bite and some chopped up orange pepper for the crunch. I believe that cilantro is a must with most dishes,so I mixed that in the bean mixture as well. It was fantastic! Ate two and was super full. Added some leftover quinoa to the second one, which added some nice firm texture and nutty flavor. I will make this again for sure! So easy and healthy and yummy!