I thought the mix of cider vinegar, cabbage and beans mixed together poorly
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.
66 Reviews for Creamy Avocado & White Bean Wrap
This recipe is delicious. I didn't use the chiles because I am not a fan of a lot of spice, but did add a bit of chili powder. So refreshing and perfect for lunch.
My wife and I just stopped eating meat and our diets were a little lacking. This recipe was an awesome lunch idea, and we both loved it. I really liked the peppers, so I doubled what the recipe called for. While I have nothing against cheese, I thought the dish was fine without it. I also used jalapeño cilantro wraps which went nicely with the existing flavors.
The radicchio was really bitter (probably just the one I got), but other than that it was good. Instead of fresh avacado, I used some avacado veggie dip that I has leftover, which had a hint of jalapeno so it was really good.
I made this almost as stated but tweaked it to my liking. I added sliced chicken breast for extra protein, some lemon juice to the avocado mixture and added some half fat sharp cheddar.