Avo & White Bean Wraps

Sunday, Kirk and I took the boys up to a local county park for hiking:
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We had a wonderful hike through the clouds – Kirk let Walker and I go out for a downhill stroll, and picked us up at another trailhead. Love hikes like that!

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Even strong little hikers need a lunch break! I posted more on my other blog.

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The bummer after our hike? We stopped at Trader Joe’s and within minutes of being in a cart, Alistaire had a puffed up eye and hives on his right hand. I have no idea what he got on him from that cart. I see my future: wiping down carts. Can I just go cry now? Thankfully a dose of Benadryl stopped it, and he was back to normal within 30 minutes, I think he got exposed to peanuts or nuts on the cart. My other lesson? Don’t get sloppy and leave your med bag in the van: carry it everywhere! Thankfully no harm was done in my sprint with him to the van.

The filling to the wraps? Delicious on its own as well! A nice portable lunch as well….

Beanwrap

Avo & White Bean Wraps

Ingredients:

  • 2 cups finely shredded cabbage
  • 1 large carrot, peeled and finely shredded
  • ¼ cup cilantro, finely chopped
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp olive oil
  • 2 tsp canned chipotle chile in adobo sauce, seeded and finely chopped
  • ¼ tsp fine sea salt
  • 1 can white beans, rinsed and drained
  • 1 ripe avocado
  • 1 lemon, juiced
  • ½ cup cheddar cheese, grated, non-dairy or dairy
  • 1 tsp onion powder
  • 4 large wraps (8-10″), gluten-free or wheat

Directions:

Toss cabbage, carrot and cilantro in a small mixing bowl. Whisk apple cider vinegar through salt together, drizzle over cabbage, toss to coat.

Add beans and avocado to a mixing bowl, mash mostly smooth with a potato masher. Stir in lemon juice, cheese and onion powder, salt to taste, if desired.

Spread ¼ of the bean spread on each wrap, top with 2/3 cup of slaw. Fold over one side a bit to make a burrito bottom, roll up as you would a burrito. Cut in half on the diagonal for easier eating.

Makes 4 wraps.

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Comments

  1. Oh man I can actually imagine tasting those flavors! I love white beans and avocados and I bet the chipotle chili gives it a nice kick. I love that first photo too, looks really cool.
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  2. sarah says:

    Oh, good one! Creamy beans/avocado and crunchy cabbage…sounds great.

  3. Those wraps look so good! Yum! Great pictures, too!

  4. Dawn says:

    Yummy lunch. We can only tolerate small amounts of the chipotle. I will open a can, take what I need, then blend up the rest. Freeze in small amounts in an ice cube tray. Pop out and put lumps in a freezer bag. When I need chipotle, remove a lump fro the freezer, thaw and mix into a recipe. Low waste, high flavor. Sarah, thanks for all the tasty treats.

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