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!
Even strong little hikers need a lunch break! I posted more on my other blog.
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….
Avo & White Bean Wraps
- 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
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.