Rating: 4.5 stars
44 Ratings
  • 5 star values: 28
  • 4 star values: 12
  • 3 star values: 2
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  • 1 star values: 2

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. Wrap these up to take as a healthy and portable lunch for work.

Source: EatingWell Magazine, July/August 2009

Gallery

Read the full recipe after the video.

Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.

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  • Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.

  • To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Tips

Tip: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep at least 2 weeks in the refrigerator or 6 months in the freezer.

Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you're on the go. That's why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.

Nutrition Facts

1 wrap, ½ cup bean-avocado mixture & 2/3 cup cabbage carrot slaw
346 calories; protein 11.8g; carbohydrates 44.2g; dietary fiber 12.6g; sugars 3.4g; fat 17g; saturated fat 4.2g; cholesterol 14.4mg; vitamin a iu 3219.6IU; vitamin c 26.5mg; folate 55.1mcg; calcium 134.7mg; iron 1.4mg; magnesium 52.5mg; potassium 487.8mg; sodium 465.1mg; thiamin 0.2mg.

2 1/2 starch, 1 vegetable, 1 lean meat, 2 fat

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