Creamy Cannellini Bean and Avocado Wraps



  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons finely chopped canned chipotle peppers in adobo sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups red cabbage, thinly sliced
  • 1 medium carrot, grated
  • 1 medium cucumber, cut into matchsticks
  • 1/3 cup bean sprouts
  • 1/4 cup cilantro, chopped
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 1 avocado
  • 2 tablespoons chopped red onion
  • 4 10-inch whole-wheat tortillas


  1. Whisk lemon juice, olive oil, chipotle peppers, salt and pepper in a medium bowl. Add cabbage, carrot, cucumber and cilantro; toss to combine.
  2. In another medium bowl, mash beans and avocado with a fork. Stir in onion.
  3. To assemble the wraps, spread ½ cup of the bean-avocado mixture onto a tortilla and top with about ⅔ cup of the vegetable mixture. Add bean sprouts. Roll up and repeat with remaining ingredients.
  4. Cut the wraps in half and serve. For on-the-go eating, wrap foil around the tortilla and peel back as you go.

Click here to view the recipe video on YouTub.