The Best Wrap You Will Ever Make

This post is going to be short and sweet. With my 30 Minute Thursday post coming up tomorrow, I didn’t want to overload anyone (including myself) with excess wordiness; plus, there isn’t much to say about this wrap except that you should make it immediately, and then once you eat it, make it again. I think I fell in love all over again the moment I bit into this wrap, full of creamy and flavorful avocado and white beans (sorry L!). It’s a true testament to how unbelievable the recipes from Eating Well are – seriously, one more recipe this fantastic and I’ll be begging them to be their spokesgirl. It held up all day, since I made it the night before and toted it along with me to my summer course, so it’s easy and hassle-free, to boot. I’m actually craving it right now, thinking back on how enjoyable it was.

Avocado and White Bean Wrap, adapted from Eating Well
Yield: 4 servings

The Ingredients
2 tablespoons red wine vinegar
1 tablespoon canola oil
dash chipotle pepper
2 cups shredded cabbage
1 medium carrot, shredded
¼ cup chopped fresh parsley
15 ounces white beans, drained and rinsed
1 ripe avocado
½ cup shredded sharp cheddar cheese
2 tablespoons minced red onion
8 6-inch corn tortillas or 4 10-inch whole wheat wraps

The Method
Whisk together the vinegar, oil, and chipotle powder in a medium bowl, then add the cabbage, carrot and parsley. Toss to combine and set aside. Mash the beans and avocado in a separate bowl, then stir in the cheese and onion.

Assemble by spreading ½ cup of the bean mixture onto a wrap or tortilla and top with roughly 2/3 cup of the cabbage mixture. Roll and repeat with the remaining ingredients and wraps. Store in the refrigerator in an airtight container if not eating immediately.


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