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.