Prep Time
0 minutes
Cook Time
10 minutes
Yield
4 Servings
Ingredients
2 tablespoons apple cider vinegar
1 tablespoon canola oil
2 teaspoons chipotle pepper in adobo sauce (finely chopped)
1⁄4 teaspoon salt
2 cups cabbage, red (shredded)
1 carrot (shredded)
1⁄4 cup cilantro (chopped)
2 cups beans, white (cooked and rinsed)
1 avocado (ripe)
1⁄4 cup cheese, cheddar (sharp, shredded)
2 tablespoons onion, red (minced)
4 tortilla, flour (whole wheat, or wraps)
Instructions
Whisk vinegar, oil, chipotle chiles 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 ½ 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.