No Cook Creamy Avocado & White Bean Wrap

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

Print Recipe

Creamy Avocado & White Bean Wrap

Prep Time

25 minutes

Servings

servings

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

Prep Time 25 minutes Servings servings 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

Instructions

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.