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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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 jalapeños 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cider vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
chipotle chile adobo	2	teaspoons	chopped canned	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
red cabbage	2	cups	shredded	55.18	13.1186	2.5454	0.2848
carrot	1		shredded	25.01	5.8438	0.5673	0.1464
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
white bean	1	can	rinsed	1083.0585	200.6559	68.0457	3.8036
avocado	1		ripe	-	-	-	-
sharp cheddar cheese	1/2	cup	shredded	-	-	-	-
red onion	2	tablespoons	minced	8.0	1.868	0.22	0.02
wheat tortilla	4			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.