Avocado and White Bean Wrap

Avocado and White Bean Wrap

This wrap immediately made my "favorite recipes" board on Pinterest as soon as I tried it. It is unique, fast, healthy, and absolutely delicious. As an added bonus, the process of making this meal is a great stress reliever--you will be using some elbow grease as you take out the aggressions of the day while grating and mashing the ingredients. It's fun, trust me. Now, the flavor of this wrap is rather dependent on the chipotle in adobo pepper that you add. I used to be afraid of chipotle peppers (thought they were too spicy, hard to find, wasteful because you only use one, blah, blah, blah), and I am here to tell you to get over any preconceived notions you have about them. They are awesome, and will literally make whatever dish you use them in. Generally, you use them in such a small quantity that the heat is not overpowering. It is subtle and pleasant. The real treat offered to you here is that they impart a delightful smokiness to the dish that is so distinctive it is unmistakably theirs. Are you sold yet? OK, I'll keep going. They are inexpensive ($2ish/can), not at all hard to find, and the best part--you can keep them for 2 weeks in your fridge or even freeze them (freeze individual peppers in a little bit of sauce in ice cube trays or ziplock bags. If you chop them first, you are ready to roll when thawed). 

Avocado and White Bean Wrap

-from eatingwell.com

For the slaw:

  • 2 cups red cabbage, shredded (I use a box grater, but if you have no stress in your life and want to get out your food processor, be my guest)
  • 1 carrot, shredded
  • 1/4 c. cilantro, chopped (I felt I was committing a cardinal sin when I made these today without the cilantro--I forgot it at the store--but to my surprise we didn't miss it)
  • 2 T. cider vinegar
  • 1 T. canola oil
  • 1/4 t. salt
  • 2 t. diced chipotle in adobo (I usually dice one pepper, remove the seeds, and add about 1/2 t. of sauce)

For the avocado/bean filling:

  • 1 ripe avocado
  • 1 can canellini beans (aka white kidney beans), drained and rinsed (I think great northern or navy would work, too)
  • 2 T. minced red onion
  • 1/2 c. shredded sharp cheddar cheese (I am here to report that pre-shredded cheese works fine in this instance)
  • 4 large tortillas or wraps (I like the multi-grain wraps from Mission)

Grab yourself 2 bowls. In the first, make the slaw. Whisk vinegar, oil, salt, and chipotles in the bottom of the bowl. Add cabbage, carrot, and cilantro and toss to coat. In your second bowl, mash the beans with the back of a fork or potato masher (it's OK to leave some chunks), then add avocado and mash/mix until combined. Stir in onion and cheddar.

Spread 1/2 c. avocado mixture onto the tortilla and place 2/3 c. slaw in the center. Tuck sides, roll, and cut in half. Serve with chips and salsa, and marvel at the beautiful, colorful meal you prepared in less than 30 minutes, without any fancy gadgets.

I have successfully kept both mixtures in the fridge for a day, and made the last 2 wraps for lunch.  This means you can make it early in the day and then fill at dinner time. The slaw is so lightly dressed that soggy cabbage isn't really an issue here. My husband once insisted I go ahead and make his wrap the night before and pack it in his lunch. I was hesitant that things would get all mushy, but he assured me it was great. Still, I'd advise you to try that only at your own risk.