• 4servings
  • 25minutes
  • 411calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B6, B9, B12, C
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 2 tablespoons cider vinegar

  2. 1 tablespoon canola oil

  3. 2 teaspoons finely chopped canned chipotle chile in adobo sauce (see Note)

  4. 1/4 teaspoon salt

  5. 2 cups shredded red cabbage

  6. 1 medium carrot , shredded

  7. 1/4 cup chopped fresh cilantro

  8. 1 15-ounce can white beans , rinsed

  9. 1 ripe avocado

  10. 1/2 cup shredded sharp Cheddar cheese

  11. 2 tablespoons minced red onion

  12. 4 8- to 10-inch whole- wheat wraps or tortillas

Instructions Jump to Ingredients ↑

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

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

  3. 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.

  4. 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.


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