Avocado Crunch Wrap

Avocado Crunch Wrap

* 2 tablespoons cider vinegar
* 1 tablespoon canola oil
* 2 teaspoons finely chopped canned chipotle chile in adobo sauce, (see Note)
* 1/4 teaspoon salt
* 2 cups shredded red cabbage
* 1 medium carrot, shredded
* 1/4 cup chopped fresh cilantro
* 1 15-ounce can white beans, rinsed
* 1 ripe avocado
* 1/2 cup shredded sharp Cheddar cheese
* 2 tablespoons minced red onion
* 4 8- to 10-inch whole-wheat wraps, or tortillas

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.


* Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep at least 2 weeks in the refrigerator or 6 months in the freezer.