That title is a bit of a mouthful, but this really was an awesome wrap (actually, 4 awesome wraps!) I was initially inspired by the combination of white beans and avocado in this recipe, and my new addiction to broccoli slaw. The bean-avocado spread was so creamy and the vegetables provided plenty of crunch. While the wrap was best when eaten right after assembly, one did survive 12 hours and two trips on the subway (with refrigeration in between) and still made a good portable dinner.
1 bag broccoli slaw
3 T apple cider vinegar, divided
1 T canola oil
1 (15 oz.) can white beans, rinsed and drained
1 ripe avocado
Wraps of your choice (but I love these!)
In a bowl, mix broccoli slaw, 2 T of vinegar, and oil. Season with salt and pepper. Refrigerate for 1-2 hours. In a food processor, blend beans, avocado, remaining vinegar, and a dash of cayenne pepper. Scoop the bean spread into a separate small bowl.
Assemble each wrap just before serving if possible, spreading the bean mixture on the wrap, topping with the slaw, and rolling up.