The Lake News Online
  • Recipe of the week: Creamy avocado white bean wrap

  • Serves 4
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  • Serves 4
    2 tablespoons cider vinegar
    1 tablespoon canola oil
    2 teaspoons chipotle chile canned in adobo, finely chopped
    1/4 teaspoon salt
    2 cups red cabbage, shredded
    1 medium carrot, shredded
    1/4 cup fresh cilantro, chopped
    1 can white beans, canned, rinsed and drained
    1 avocado
    2 tablespoons red onion, minced
    1/2 cup sharp cheddar cheese, shredded
    4 whole wheat 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 bowl with a potato masher or fork. Stir in cheese and onion.
    To assemble: Spread about 1/2 cup of the bean mixture on a tortilla and top with about 2/3 cup of the slaw. Roll up.
    Nutrition Information:408 calories, 19 g fat, 629 mg sodium, 50 g carbohydrates, 14 g protein, 8 g fiber
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