Tuesday, December 3, 2013

Delicious White Bean and Avocado on Whole Grain Wraps

Bean and Avocado Wrap

I hope that your Thanksgiving weekend went well. We had a nice one. It seems so long ago now. Now we are in the mix of the holiday season. Good things are happening. We had a snow storm today. It is that time of year again. The fireplace is on and its a cozy afternoon inside.   

I have had this the past two days for Lunch. Both times it was sooo good. I thought today. I don't think I would have enjoyed a cookie anymore than I enjoyed this wrap. I love the way I feel so satisfied afterwards. Yum! So I thought I would have to share it. This is a great meal to take on the run too.

3 T cider vinegar
2 T grape seed oil
1 T chopped chipotle in adobe sauce
1/3 tsp salt
2 C shredded red cabbage
1/3 C carrot thinly sliced or shredded
1/3 C chopped cilantro
Optional* Thinly sliced red or yellow peppers 
1-15 oz can of white northern beans rinsed and drained
1 avocado (ripe)
2/3 C shredded sharp cheddar cheese
3 T red onion
1 T lime juice
1/2 tsp chili powder
1/2 tsp garlic powder
dash cayenne pepper (optional) 
4 whole grain tortilla 

Directions  (Serves 4)
1.  Beat together with a wire whisk vinegar, oil, chipotle chile, and salt in small bowl. Stir, cabbage, carrots, and cilantro * (peppers optional) stir until combined. Set aside.
2. Pour beans and avocado in a blender and blend until creamy. Then sir in the onion, lime juice, chili powder, garlic powder,  and  * opt. cayenne,
3. Take the  4 wraps and lay them out flat. Divide the avocado mixture evenly on to the 4 wraps. Spread the mixture on to the wrap.
4. Pour the cabbage mixture on to the avocado mixture in even amounts. Roll them up. Serve.
(If you are eating them one at a time you could just store the avocado and cabbage mixture into separate containers in the fridge. Then you could make them one at a  time. It should stay good for 3-4 days.    
*Spinach or tomato basil wraps would be great also

No comments:

Post a Comment