2 tablespoons cider vinegar
1 tablespoon olive 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 (optional, or vegan cheese)
2 tablespoons minced red onion or green onion
4 8- to 10-inch whole-wheat wraps or tortillas
- 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.
Ingredient Note: Chipotle chilies in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans in the Mexican foods section at Oryana. Once opened, they’ll keep at least 2 weeks in the refrigerator or 6 months in the freezer. For convenience, freeze small amounts in an ice cube tray and use as needed.