The filling to these wraps has two components: a spicy chipotle slaw, and a creamy white bean and avocado mixture. Combined, they make my all-time favorite wrap!
Author: Erica
Yields: 4 (1 wrap each)
Ingredients
2 Tbsp cider vinegar
1 Tbsp canola oil
2 tsp finely chopped canned chipotle chilies in adobo sauce
2 cups shredded red cabbage
1 medium carrot, shredded (about 1 cup)
1/4 cup chopped fresh cilantro
1 14-ounce can cannellini beans, drained and rinsed
1 avocado
2 Tbsp minced red onion
4 large wraps or tortillas (I use Flatout whole wheat wraps)
Instructions
In a large bowl, whisk together the cider vinegar, canola oil, and chipotle chilies. Add the cabbage, carrots, and cilantro and toss to combine.
In a separate medium to large bowl, add the beans and avocado. Mash (with a fork or potato masher) to combine. Stir in the red onion.
To assemble the wraps, spread about a quarter of each mixture onto a wrap or tortilla and roll up.