Picnic Wraps

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.

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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.

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Then make your spread:

Mash together the beans and avocado. I used a potato masher. Then stir in cheese and onion.

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Finally, assemble:

Spread ½ c spread onto wrap, top with 2/3 c slaw, roll up and chow down.

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…or wrap in parchment paper, carry to an appropriate picnic spot and enjoy with good company.

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Don't forget the 'stache corkscrew for impromptu picnic comedy with the wine.

Mustache corkscrew adds sophistication to every picnic!

. . . or if you’re a cat, grab the nearest sunbeam and kick back while the guys are out!

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10 comments to Picnic Wraps

  • Muzhik

    Daniel, not to change the subject away from wraps, but how did the sausage-making go?

  • war pig

    Matthew: I always put too much stuffing into my wraps. From soft tacos to refried bean burritos to cheeses, I overstuff them and then when I bite into them the back end explodes or they split longitudinally. :-)

  • Muzhik . . . you may want to ask Daniel . . . I am not, nor could I ever aspire to be Daniel with his sausage-making skills.

    War Pig: Actually the pics above are a tad over-stuffed, which I realized and amended. Can you believe this is the FIRST time I’ve ever made a wrap? I loved these and plan to be making various versions throughout the summer. Salad on the go? Yes, please!

  • Looks fantastic. Never thought of mashing avocado and beans together but it seems so… so… intuitively right, somehow. I may make these for lunch, if I can find spinach tortillas.

  • @Muzhik, the sausages turned out great. I’d post a recipe but I just stole it as written from Burnt Lumpia.

  • war pig

    Wonder how avocado and chic peas mashed together would taste? Green hummus? Of course, being a carnivore by choice I’d add bacon crumbles or browned hot sausage crumbles. Maybe some red pepper flakes for zest. I might try just that.

  • The chiles in the recipe impart a smoky heat, though I’ll probably add just a bit more next time because I like heat. I don’t know about adding meat to this particular recipe: meat in slaw? It’s already got the saltiness from the cheese and the crunch from the slaw, so the bacon doesn’t seem terribly necessary, and I wouldn’t put sausage in slaw. I don’t mind meat, but I think there are enough flavors and textures competing here to fascinate one’s palate.

  • war pig

    I put bacon on salad, and if it wouldn’t get soggy in milk, I’d put it on cold cereal. Love me some bacon.

    I also sprinkle bacon crumbles on slaw right before I eat. Try it sometime unless you are a vegetarian/vegan. I also put Tabasco on slaw, try that, too. Brightens it up considerable.

    Chipotle is a good, smoky flavor, but I wouldn’t call them hot. I use habaneros in my slaw when it’s just for me, that way I don’t have to add Tabasco. For your wrap slaw I’d skip habaneros and julienne jalapenos (seeded but leave the veins) and add them to the slaw, then the red pepper flakes for brightness.

    Also what is your opinion of adding some lime juice at the end to the slaw or wrap? Do you ever add lime juice to slaw and other salads? Do you find that lime doesn’t go well with avocado?

    As you can tell, I really like to fool around with food and sometimes, by serendipity, I find a new taste combination. Of course, I also make a few unpalatable messes along the way. ;-) I found out that chipotle pancakes weren’t a good idea, nor was adding the juice of habaneros to maple syrup to “warm up” the flavor. However, I did find out that adding just a hint of capsaicin (cayenne) to chocolate is rather novel and tastes good with many foods which have chocolate flavor. Especially good in hot fudge for a sundae. Fire and ice.

  • Muzhik

    @Matt, you wrote: …so the bacon doesn’t seem terribly necessary,…

    Oh, please. Bacon is ALWAYS necessary!

  • Hi Matthew,
    Funny post up there. LOL.
    I wonder why I could never succeed making this Creamy Avocado & White Bean Wrap with Tangy Slaw
    How did you do it? I’ll try again for sure and this time I’ll refer to your recipe as my guide :)
    Thanks also for the tempting food photos. Looks like they were made by professional. Have you ever heard about food photography site called http://www.foodporn.net ?
    Your pics should be on the Food Porn home page, that’s for sure!