Creamy Avocado & White Bean Wrap

Ingredients

    gredients

    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

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    Preparation

    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 medium bowl 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.

    Tips & Notes

    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.

    Nutrition

    Per serving: 411 calories; 18 g fat ( 4 g sat , 7 g mono ); 15 mg cholesterol; 50 g carbohydrates; 13 g protein; 13 g fiber; 633 mg sodium; 396 mg potassium.

    Nutrition Bonus: Vitamin A (60% daily value), Vitamin C (45% dv).

    Carbohydrate Servings: 2

    Exchanges: 2 1/2 starch, 1 vegetable, 1 lean meat, 2 fat

Description

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