This was a great wrap, I never would have thought of mixing white beans (I used Great Northern) with avocado. The carrot-cabbage slaw gives it a nice kick. I used three chopped up chipotle peppers.
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.
64 Reviews for Creamy Avocado & White Bean Wrap
I liked this wrap and would definitely make it again. The chipotle peppers in adobo definitely give the wrap a spicy kick, which is good, but this sometimes overpowers the other flavors in the wrap. The only change I made was adding 2 teaspoons of lime juice to the avocado/bean mixture.
I am vegetarian and get tired of the usual veggies in a wrap. This was a fun and tasty idea. The beans add plenty of fiber and protein. I cheated and used store bought chipotle glaze instead. I left out the canola oil and used the cider vinegar to control the temperature of the sauce for the slaw. Loved the slaw! Gave it a great zing!
This burrito is excellent. Some minor adjustments: used packaged cole slaw for cabbage and carrots, added a splash of raspberry vinegar to mashed beans and avocado. This recipe could easily be adapted to add chopped shrimp, or cucumber, or fresh basil instead of cilantro. This is a keeper.
I made some minor adaptations but feel I have kept the spirit of the recipe. Taking some other reviewer's suggestions, I mixed the chipotle in with the avo/bean mix and also added a little garlic salt and fresh lime juice. For the cabbage mix I subbed lime juice instead of vinegar; it goes nicely with the cilantro and serves the same purpose.
For my wrap, instead of a tortilla I borrowed an idea from Rod Rotondi's "Raw Food for Real People" and used a raw collard green after carefully trimming down as much of the tough stem as possible while still leaving the leaf intact. (1. Lay leaf flat on cutting board. 2. Insert small paring knife near small end of stem and carefully slice away excess stem, working your way down to the thick end and keeping knife blade parallel to the leaf.) This makes for a tasty, colorful wrap, lowers the calorie count and gets some healthy greens into your meal! With my own modifications this is definitely a keeper for me.