Aug 11, 2012

Creamy White Bean and Avocado Wraps

My friend Havilah has an elegant blog where she shares the ups and downs of life with lovely words, beautiful photos, and inspirational music. Recently she posted a recipe for wraps that caught my eye immediately due to their vibrant colors.  I'd never seen such beautiful wraps! The name sounded very promising as well; Creamy White Bean and Avocado Wraps. Mmmm....

Well, upon making this recipe I was not disappointed. They turned out beautiful and the flavor and combination of textures was perfect! The white beans blend together perfectly with avocado, a vibrant red cabbage slaw adds crunch, and a little cheddar cheese completes these delicious wraps.

Though we are not vegetarian, I have several delicious meatless recipes that are very economical and healthy even my meat-loving husband enjoys. (This is saying a lot if you know Kevin!) Meat is an important part of our diets according to Nourishing Traditions/the Weston A. Price Foundation, but it's not essential to eat it every day and eating vegetarian meals a couple nights a week or for lunches is a great way to save money. I am always on the look-out for more great meatless meals and these wraps are a tasty new addition to my vegetarian menu.

I decided to go all out with this recipe and serve it with my soaked whole wheat tortillas. I posted the recipe right before this one so if you'd like to make them just click here. These tortillas are Nourishing Traditions approved so I wanted them on my blog, but admittedly this meal is a lot easier if you use store-bought whole grain tortillas instead.

Creamy White Bean and Avocado Wraps

Red Cabbage Slaw:
2 tablespoon lime juice
1 tablespoon olive oil
1/4 teaspoon chipotle chili powder *
1/4 teaspoon salt
2 cups shredded red cabbage
1 medium carrot or about 6 baby carrots, shredded
1/4 cup finely chopped cilantro, long stems removed

Creamy White Bean and Avocado Filling:
1 1/2 cup white beans such as great northern beans (see my bean recipe here), or one 15 oz. can, rinsed and drained
1 ripe avocado
1 tablespoon lime juice
2 tablespoons minced onion, preferably red onion

3/4 cup shredded cheddar cheese
8-10 Soaked Whole Wheat Tortillas or tortillas of your choice

For the red cabbage slaw:

In a medium sized serving bowl, whisk together lime juice, olive oil, chipotle pepper powder and salt. Add the shredded cabbage, carrot, and cilantro. Stir to coat.

*2 teaspoons finely chopped chipotle peppers in adobo sauce will work in place of the chipotle pepper powder. If you really don't like the flavor of chipotle you can substitute 1/4 teaspoon cumin or use 2 teaspoons salsa as Havilah did in her recipe.

For the creamy white bean and avocado filling:

In a medium sized serving bowl, combine white beans, avocado, minced onion, and lime juice. With a potato masher or fork, mash together leaving some lumps and stir to combine.

To serve:

Spoon about 3 tablespoons each of red cabbage slaw and creamy white bean and avocado filling into each tortilla along with about 2 tablespoons shredded cheddar cheese.

Eat and enjoy!

Preparation time (not including the time to prepare the soaked whole wheat tortillas): 15 minutes. Servings: 4.


  1. Beautiful photos, Melodie. You have a lovely blog. Now I am hungry and must go find something delightful and nourishing to feed the craving. :) Happy cooking! Keep sharing!

  2. We've made this 2 days in a row...we used navy beans, b/c that's what I had on hand. The first day we made romaine lettuce roll ups for the gluten free family members since I did not have tortillas for them. Yesterday I made it in a Trader Joe's low carb yummy!!

  3. Do you have the recipe for the soaked whole wheat tortillas? I have been searching for a good one :)

    1. Jillian - you can follow the links (in green) on this post to find the soaked whole wheat tortilla recipe, or just copy and paste the link from below:

  4. Elie jr loved it!!! Now he asks me to do it more often