Hi friends. Let me introduce you to your new favorite lunch, the avocado white bean wrap. For being so simple this is nothing short of delicious. I whipped this up one afternoon after discovering that the stars had aligned and I happened to have every single ingredient necessary in my fridge to make this. Oh, happy day! Don't you just love that?
I expected this to taste good but I was rather surprised at how much I liked it. I crave these babies on a regular basis now. That's the other thing...I use Ezekiel tortillas (wrapped in a damp paper towel and heated in the microwave for 30 seconds to make them soft) for these which are smaller than normal so I end up with the cutest little wrap and get to eat two. Then, because of the size, I resort to calling it dumb names like "cutest baby wrap" or "leetle snack wrap", except then I stop myself because it reminds me of McDonalds. Eeeww.
I actually do this with my poor dog too. He's a little (about 10 pounds) chihuahua mix named Ham. He has his regular nicknames that everyone uses like "Hammy", "Hamilton", "Ham-hock", or "Hampton", but then you have me who calls him the most random crap throughout any given day. I've been known to squeal "ooooooh, Hammy, Hammy, Hamptons, my tiny baby dog". With the frequency in which it's used, it would seem that "baby dog" is my favorite (he's 3). But there is the occasional time when I call him "Robert" just because. Another in rotation is,"Hampster, my fawn colored love" And just last night he was "Ham, my St. Patrick's Day dog". No one knows what's wrong with me.
And right about now "leetle snack wrap" is not sounding so bad.
Creamy Avocado and White Bean Wrap
adapted from Living Well
2 tablespoons cider vinegar
1 tablespoon olive oil
2 teaspoons finely chopped canned chipotle chile in adobo sauce (I just use the sauce)
2 cups shredded red cabbage
1 medium carrot, shredded (or 1/2 cup shredded carrot)
1/4 cup chopped fresh cilantro
1-15oz. can white beans, drained and rinsed
1 ripe avocado
4 8-10 inch whole wheat wraps or tortillas (I wrap ezekiel tortillas in a damp paper towel and microwave for 30 seconds so they are easy to roll)
Whisk vinegar, oil, chipotle chile and 1/2 teaspoon of salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
Mash beans and avocado together with a fork. Add a generous pinch of salt and stir to combine.
Spread the avocado white bean mixture evenly over the wraps and add about 2/3 cup cabbage mixture down the center of each. Roll up and eat.
The chipotle chile in adobo really makes this wrap pop. I usually use a little more than called for because I love the flavor and like to be able to really taste it.