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Creamy Avocado & White Bean Wrap

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  25 Minutes
  4 servings
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.
2 tablespoons  cider vinegar
1 tablespoon  canola oil
2 teaspoons  finely chopped canned chipotle chile in adobo sauce (see Note)
1/4 teaspoon  salt
2 cups  shredded red cabbage
1   medium carrot, shredded
1/4 cup  chopped fresh cilantro
1 15-ounce can  white beans, rinsed
1   ripe avocado
1/2 cup  shredded sharp cheddar cheese
2 tablespoons  minced red onion
4   8- to 10-inch whole-wheat wraps or tortillas

Ingredient Note: 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.
Creamy Avocado & White Bean Wrap Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 06/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Lunch Wraps
Nutrition Facts per Serving
Yield:   4 servings
Calories: 411
Fat. Total: 18g
Protein: 13g
Carbohydrates, Total: 50g
Fat, Saturated: 4g
Fiber: 13g
Cholesterol: 15mg
Sodium: 633mg
% Cal. from Fat: 39%
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