Creamy Avocado & White Bean Wrap

This wrap proves you don’t need meat or mayo to build something creamy and filling. Mashed white beans and ripe avocado come together into a thick, spreadable base, rich with good fats and plant protein, that holds the whole wrap together without a drop of dressing.

The slaw is what keeps it from feeling heavy. Crisp shredded red cabbage and carrot get tossed in a quick chipotle-cider vinaigrette, bringing crunch, tang and a smoky chile warmth that cuts through the creamy beans.

Smart contrast is the whole idea: cool and creamy against crisp and bright, mild bean against spicy slaw. A little sharp cheddar and minced red onion fold into the spread for extra savor.

It packs over 11 grams of fiber per wrap, comes together with zero cooking, and travels well for lunch. Roll it in a whole-wheat tortilla and cut it in half to serve.

Kitchen Tips

• Use a ripe avocado and mash it well with the beans so the spread is creamy, not chunky.
• Drain the slaw a little before filling so the wrap doesn’t get soggy.
• Adjust the chipotle to taste; a little adobo goes a long way.
• Warm the tortillas briefly so they roll without cracking.

Variations

• Skip the cheese to keep it fully vegan.
• Add sliced avocado or a smear of hummus for extra creaminess.
• Swap the white beans for black beans or chickpeas.