Creamy Avocado And White Bean Wrap

• 2 tablespoons cider vinegar
• 1 tablespoon canola oil
• 2 teaspoons finely chopped canned chipotle chiles in adobo (see Note)
• 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 (optional)
• 2 tablespoons minced red onions (may sub green onions)
• 4 whole wheat tortillas (8 or 10 inch will work)

1. Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
2. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
3. 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.
4. NOTE: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep at least 2 weeks in the refrigerator or 6 months in the freezer. I have also used chipotle sauce with wonderful results.

cider vinegar, canola oil, chiles, salt, shredded red cabbage, carrot, fresh cilantro, white beans, avocado, shredded sharp cheddar cheese, red onions, whole wheat tortillas

Taken from www.food.com/recipe/creamy-avocado-and-white-bean-wrap-378050 (may not work)