Monday, April 9, 2012
(PS I'm not cooking new things yet... just posting things I'd made before my son was hospitalized.)
Recipe Source: Britt's Apron
Posted by Lara.
2 Tbs. cider vinegar
1 Tbs. extra virgin olive oil
2 tsp. finely chopped canned chipotle peppers in adobo sauce, seeded*
1/4 tsp. salt
2 cups shredded red cabbage
1 medium carrot, shredded
1/4 cup chopped fresh cilantro
1 can (15-oz) white beans, rinsed (I used garbanzo beans)
1 ripe avocado
1/2 cup shredded sharp Cheddar cheese
2 Tbs. minced red onion
4 8- to 10-inch whole-wheat tortillas
In a medium bowl, whisk together vinegar, oil, chipotle pepper (take out the seeds first), and salt. Add cabbage, carrot and cilantro; toss to combine.
In a separate medium bowl, mash together beans and avocado with a potato masher or fork. Stir in cheese and onion.
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.
OOPS! The recipe says to leave the two mixtures separate, but I accidentally combined them. It still turned out great and didn't affect the taste at all, so feel free to do it either way!
*Ingredient Note: Chipotle chiles in adobo sauce are smoked peppers packed in a flavorful adobo sauce. Look for the small cans with the hispanic foods in large supermarkets. Once opened, they’ll keep at least 2 weeks in the refrigerator or 6 months in the freezer.
I highly recommend deseeding the peppers before adding them.
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