Creamy Avocado and White Bean Wrap

• 2 tablespoons apple cider vinegar
• 1 tablespoon canola oil
• 2 teaspoons chipotle chili peppers finely chopped canned, in adobo sauce
• 1/4 teaspoon salt
• 1 medium carrots shredded
• 2 cups red cabbage shredded
• 1/4 cup cilantro freshly chopped
• 15 ounces white beans 1 can, rinsed
• 1 each avocados ripe
• 1/2 cup cheddar cheese, reduced-fat shredded sharp
• 2 tablespoons red onion minced
• 4 each flour tortillas (8 inch) whole-wheat, or wraps

1. Whisk vinegar, oil, chipotle chile and salt in a medium bowl.
2. Add cabbage, carrot and cilantro; toss to combine.
3. Mash beans and avocado in another medium bowl with a potato masher or fork.
4. Stir in cheese and onion.
5. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 23 cup of the cabbage-carrot slaw.
6. Roll up.
7. Repeat with remaining ingredients.
8. Cut the wraps in half to serve, if desired.

apple cider vinegar, canola oil, chipotle chili peppers, salt, carrots, red cabbage, cilantro freshly, white beans, avocados, cheddar cheese, red onion, flour tortillas

Taken from recipeland.com/recipe/v/creamy-avocado-white-bean-wrap-49763 (may not work)