Creamy Avocado & White Bean Wrap

Recipe from, adapted from

White beans mashed with ripe avocado and blended with sharp cheddar makes an incredibly rich, flavorful filling for this wrap. Soak dried beans overnight or use beans from a can. 

Prep Time

0 minutes

Cook Time

10 minutes


4 Servings


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)


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.