Creamy Avocado and White Bean Wrap
Monday, April 9, 2012
Looking for something light and different for lunch or dinner after all that Easter candy? This wholesome vegetarian wrap is just the ticket. It was surprisingly hearty and good enough tasting for the adults to enjoy and the kids to eat without complaining. This one's definitely going into our weekly meatless meal rotation.
(PS I'm not cooking new things yet... just posting things I'd made before my son was hospitalized.)
Recipe Source: Britt's Apron
Posted by Lara.
The Ingredients:
2 Tbs. cider vinegar
1 Tbs. extra virgin olive oil
2 tsp. finely chopped canned chipotle peppers in adobo sauce, seeded*
1/4 tsp. salt
2 cups shredded red cabbage
1 medium carrot, shredded
1/4 cup chopped fresh cilantro
1 can (15-oz) white beans, rinsed (I used garbanzo beans)
1 ripe avocado
1/2 cup shredded sharp Cheddar cheese
2 Tbs. minced red onion
4 8- to 10-inch whole-wheat tortillas
Directions:
In a medium bowl, whisk together vinegar, oil, chipotle pepper (take out the seeds first), and salt. Add cabbage, carrot and cilantro; toss to combine.
In a separate medium bowl, mash together beans and avocado 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.
OOPS! The recipe says to leave the two mixtures separate, but I accidentally combined them. It still turned out great and didn't affect the taste at all, so feel free to do it either way!
*Ingredient Note: Chipotle chiles in adobo sauce are smoked peppers packed in a flavorful adobo sauce. Look for the small cans with the hispanic foods in large supermarkets. Once opened, they’ll keep at least 2 weeks in the refrigerator or 6 months in the freezer.
I highly recommend deseeding the peppers before adding them.
Enjoy!
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(PS I'm not cooking new things yet... just posting things I'd made before my son was hospitalized.)
Recipe Source: Britt's Apron
Click here for printable recipe.
Posted by Lara.
The Ingredients:
2 Tbs. cider vinegar
1 Tbs. extra virgin olive oil
2 tsp. finely chopped canned chipotle peppers in adobo sauce, seeded*
1/4 tsp. salt
2 cups shredded red cabbage
1 medium carrot, shredded
1/4 cup chopped fresh cilantro
1 can (15-oz) white beans, rinsed (I used garbanzo beans)
1 ripe avocado
1/2 cup shredded sharp Cheddar cheese
2 Tbs. minced red onion
4 8- to 10-inch whole-wheat tortillas
Directions:
In a medium bowl, whisk together vinegar, oil, chipotle pepper (take out the seeds first), and salt. Add cabbage, carrot and cilantro; toss to combine.
In a separate medium bowl, mash together beans and avocado 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.
OOPS! The recipe says to leave the two mixtures separate, but I accidentally combined them. It still turned out great and didn't affect the taste at all, so feel free to do it either way!
*Ingredient Note: Chipotle chiles in adobo sauce are smoked peppers packed in a flavorful adobo sauce. Look for the small cans with the hispanic foods in large supermarkets. Once opened, they’ll keep at least 2 weeks in the refrigerator or 6 months in the freezer.
I highly recommend deseeding the peppers before adding them.
Enjoy!
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1 comments:
These wraps look so good, Lara! Seems like I always enjoy a wrap outside of the house, but rarely make them at home. Need to change that.
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