Wednesday, May 18, 2005

Creamy Avocado and Chickpea Wraps

Creamy Avocado and Chickpea Wraps (Adapted from Eating Well)

2 tablespoons cider vinegar
1 tablespoon canola oil
2 teaspoons minced canned chipotle chile in adobo sauce
1/4 teaspoon salt
2 cups shredded red cabbage
1 medium carrot, shredded
1/4 cup chopped fresh cilantro
15 ounce can chickpeas, rinsed and drained
1 ripe avocado
2 ounces (about 1/2 cup) shredded sharp white Cheddar cheese
2 tablespoons minced red onion
fresh ground black pepper
4 10-inch tortillas

In a medium bowl, whisk together vinegar, oil, chipotle chile and salt in a medium bowl. Stir in cabbage, carrot and cilantro, tossing to combine.

In a medium bowl, add drained beans and avocado - mash with a potato masher to desired consistency. Stir in cheese and onion - season to taste with salt and fresh ground black pepper.

Divide mashed bean mixture between between the four tortillas, then spread to an even layer on top. Place roughly 2/3 cup of the cabbage-carrot slaw onto each tortilla. Roll tortillas up and slice in half to serve.

Makes 4 servings.

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