Avocado and White Bean Wrap

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Avocado and White Bean Wrap

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Prep Time: 20 minutes
Servings: 4


  • 1 medium cabbage, red
  • 1 medium carrot
  • 1 tablespoon cilantro
  • 1/4 medium onion, red
  • 2 teaspoon chipotle peppers in adobo sauce
  • 2 tablespoon vinegar, cider
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 15 ounce great northern beans, canned
  • 1 medium avocado
  • 1/2 cup cheddar cheese, shredded
  • 4 medium tortilla, whole wheat

Serve With

  • 4 medium carrot
  • 4 medium clementine


  • Shred cabbage and 1 carrot; cut remaining carrots into sticks. Chop cilantro; mince red onion and chipotle chilies.
  • Whisk vinegar, oil, chilies, and salt in a medium bowl. Add shredded cabbage, shredded carrot, and cilantro; toss to combine.
  • Drain and rinse beans, then mash with the back of a fork; chop (or mash) avocado and combine in a medium bowl. Stir in cheese and onion.
  • To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto each tortilla, then top with about 2/3 cup of the cabbage-carrot slaw. Roll up tightly and cut in half if desired.
  • Serve wraps with carrot sticks and clementines on the side.
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