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Wraps are fun, easy, portable, and can be creatively tailored to suit a variety of dietary preferences (including gluten-free and vegan options). Whole grain flat bread selections are a good boost of fiber, as is the scrumptious white bean and vegetable filling called for in this recipe.
Ingredients
- 2 T cider vinegar
- 1 T olive oil
- 2 tsp. finely chopped canned chipotle chile in adobo
- 2 cups shredded red cabbage
- 1 medium carrot, shredded
- 1/4 cup chopped fresh cilantro
- 1 15 oz. can white beans, rinsed
- 1 ripe avocado
- 2 T minced red onion
- 4 8-10-inch whole-grain wraps or tortillas
Directions
- 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 the 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.
Yields 4 servings
Nutrition Information per serving: Calories 345; Total Fat 11g; Saturated Fat 1g; Carbohydrate 51g; Fiber 17g; Protein 19g; Sodium 45mg
Recipe adapted from Eating Well