Creamy Avocado and White Bean Wrap

image_pdfimage_print
  • 2 tbsp. cider vinegar
  • 1 tbsp. canola oil
  • 2 tsp. finely chopped canned chipotle chile in adobo sauce
  • ¼ tsp. salt
  • 2 cups shredded red cabbage
  • 1 medium carrot, shredded
  • ¼ cup chopped fresh cilantro
  • 1 15-ounce can white beans, rinsed
  • 1 ripe avocado
  • ½ cup shredded sharp Cheddar cheese
  • 2 tbsp. minced red onion
  • 4 8-10-inch whole-wheat wraps or tortillas

Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine. 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. Serves 4.

Nutritional Information: 346 calories; 17 g total fat; 14 mg cholesterol; 465 mg sodium. 44.2 g carbohydrates; 11.8 g protein

Live It Tracker: 2 oz.-eq. grain, 1 cup vegetable, 1 tsp. healthy oil