We are FINALLY done packing 🙌🏻 never thought this day would come lol. Since we are getting into a new routine of things here, I am starting to try out new recipes again. This one I made a few weeks back. It doesn’t require any actually so I already loved it but it also tastes really good ! Try it and let me know what you think.
xo, Jaime
Picture and recipe credits to: EatingWell
| Prep Time | 25 minutes |
| Servings |
servings
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Ingredients
- 2 tablespoons cider vinegar
- 1 tablespoon canola oil
- 2 teaspoons finely chopped canned chipotle chile in adobo sauce (see Note)
- ¼ teaspoon 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 tablespoons minced red onion
- 4 8 to 10-inch whole-wheat wraps or tortillas
Ingredients
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Instructions
- 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.
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