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{Recipe} Creamy Avocado & White Bean Wrap

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Creamy Avocado & White Bean Wrap

Image Credit: www.eatingwell.com

“Simple” has been the name of the game around these parts lately. With a husband gone most of the day at school and three kids running around, I find I don’t have much time to prepare dinner. Add to that the fact that my husbands cholesterol is hovering precariously on the bad / very bad border, and we are in a real pickle at dinner time. The crunchy, tangy slaw in these wraps paired with the filling and creamy avocado bean mixture was the perfect weeknight meal for our family.

*TIP* This recipe calls for chipotle peppers in adobo sauce. These smoky and spicy little gems are located in the Mexican foods section of bigger grocery stores. One can of these chiles goes a long way (you just need a little to pack the heat in a recipe). So when you open a can you can get an ice cube tray and freeze the rest of the can in little individual size portions for later. And if you are worried they may pack too much heat for your kids, you can just as 1 tsp, omit, or just add a couple dashes of chili powder instead.

Thanks, Eating Well

{Recipe} Creamy Avocado & White Bean Wrap
Recipe Type: Main
Author: www.eatingwell.com
Prep time: 10 mins
Total time: 10 mins
These tangy, creamy wraps are the perfect meal on a busy day.
Ingredients
  • 2 tablespoons cider vinegar
  • 1 tablespoons canola oil
  • 2 teaspoons finely chopped canned chipotle chiles in adobo sauce
  • 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 or 10-inch whole wheat wraps, or tortillas
Instructions
  1. Whisk vinegar, oil, chipotle chiles 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.

 

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Comments

  1. Sorry guys, whoops!

  2. OOps! It’s been fixed – thanks for letting me know!

  3. the recipe doesn’t say how much cabbage to use….

    I’d really like to try this, has all ingredients I like!

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