2 tablespoons cider vinegar
1 tablespoon canola oil
2 teaspoons finely chopped canned chipotle chile in adobo sauce
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 whole wheat wraps or tortillas
Whisk vinegar, oil, chipotle chile and salt in 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. Spread about 1/2 cup of bean-avocado mixture onto a wrap and top with about 2/3 cup of the cabbage slaw. Roll up. Cut the wraps in half to serve.
I wouldn't recommend making this without the chipotle chiles. They added a great smoky flavor. We left out the cheddar cheese and added more cilantro than what was called for ... we like our cilantro. We will be making these again in the future for sure.