Matt and I headed into Madison Park to take in the Arboretum last Friday to finally enjoy some necessary sunshine. We found a clearing dappled with dandelions and sheltered by some pink blossomed branches and settled down in the grass, flipping off shoes and flinging off socks, we drank wine from Mason jars and ate a warm peppered pasta that Matt brought, and these wraps that I made. Portable salad is awesome, you know. These were delicious: a blend of contrasts: smooth avocado and white bean, pale and creamy next to crunchy cole slaw: bright purple cabbage, orange carrot, green cilantro, tangy with apple cider vinegar.
Creamy Avocado & White Bean Wrap with Tangy Slaw
2 T cider vinegar
1 T canola oil
2 t finely chopped canned chipotle chile in adobo sauce
1/4 t salt
2 c shredded red cabbage
1 medium carrot, shredded
1/4 c chopped fresh cilantro
1 15-ounce can white beans, rinsed
1 ripe avocado
1/2 c shredded sharp Cheddar cheese
2 T minced red onion
4 8-to-10-inch whole-wheat or spinach tortilla wraps
First, make the slaw:
Whisk together the vinegar oil, chili and salt in a medium bowl. Add cabbage, carrot, cilantro and toss.
Then make your spread:
Mash together the beans and avocado. I used a potato masher. Then stir in cheese and onion.
Spread ½ c spread onto wrap, top with 2/3 c slaw, roll up and chow down.
…or wrap in parchment paper, carry to an appropriate picnic spot and enjoy with good company.
. . . or if you’re a cat, grab the nearest sunbeam and kick back while the guys are out!