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.
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
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.
All the flavors mixed together in this wrap were great. The cabbage mix tasted odd alone; it was too sour and with the spicy element just tasted odd. The bean and avocado mixture was creamy if a bit bland on its own but with a couple of tweaks I think it could be really good dip. If I make this again I'd mix it differently by putting the spices in with the beans and avocado. The dish as a whole was really tasty and had interesting textures.
I took these to a potluck at work and they were a big hit.
I chose to use broccoli slaw instead of the cabbage and carrots.
Personally, I would have preferred a little more "heat" but serving with salsa allows individuals to create their preferred "heat" level.
I will definitely make these again as they were tasty and easy to make.
Love this recipe! You could really get 5-6 torillas out of the filling so buy extra tortillas. Some like their food hot & spicy, but I'm have a more mild palette. I'll leave out the chili next time....I don't think the recipe needs it anyway. The cilantro provides plenty of flare. :)