Wednesday, December 7, 2011

Day 7 - Creamy Avacado and White Bean Wrap

Thanks for visiting us for Day 7 of 25 Days of Recipes.  Please welcome Cristina!  If you ever have a question about how to eat healthy, how to cook something healthier or what to do to exercise, she is the person to go to.  She knows it all, and it shows by the way she looks!  She is probably the most healthy and fit person I know.  Also, go to her if you want to learn how to eat good but still look good through the holiday season.
Take it Away Cristina:
I'm Cristina, the self proclaimed "Healthy Living Lady" and I love cooking and eating healthy, but yummy food. I try to find a balance between my husband's love of "not so healthy" food and my children's (4 year old boy and 1 year old girl) likes and dislikes, which can be a challenge. Other than being healthy I like to be outside hiking, walking or just playing. I also split my time between my family and my Mustang Horse I adopted, named Bullseye.
This is a super healthy and easy (no-cook) recipe that would be a good lunch on the crazy days you are running around getting ready for Christmas! I've made it with and without the chipotle chiles and it was good both ways. I did add some lime juice when I left out the chiles.

Creamy Avocado and White Bean Wrap

  • 2 tablespoons cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons finely chopped canned chipotle chile in adobo sauce, (see Note)
  • 1/4 teaspoon salt
  • 2 cups shredded red cabbage
  • 1 medium carrot, shredded
  • 1/4 cup chopped fresh cilantro
  • 1 15-ounce can white beans, rinsed
  • 1 ripe avocado
  • 1/2 cup shredded sharp Cheddar cheese
  • 2 tablespoons minced red onion
  • 4 8- to 10-inch whole-wheat wraps, or tortillas

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.

Tips & Notes
  • Ingredient 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.

Thanks Cristina!  Enjoy!

1 comment:

Lara said...

Made this tonight and loved it. A couple of the kids were a little wary of it being too healthy, but they ate their portion anyway so it couldn't have been too bad for them. :)