If you've read any of my previous entries, you may have noticed that my substitutions are often out of necessity, thanks to a number of ditzy moments on my part. This recipe calls for adobe chiles, which I did, indeed, purchase. I made it home from the grocery store, but the chiles did not. As a very inferior substitute, I used Frank's Chile & Lime hot sauce. As we munched on our enjoyable wraps, we commented that they were quite good, but were missing a certain something... Oh yeah, the chiles!
I have a real problem with bean textures, but I mashed the cannellinis very thoroughly. This produced a nice creamy texture. I also wasn't sure I'd like the cabbage, but it was gorgeous & added a great crunch to the dish. We'll definitely make these again. Maybe I'll add some chopped fresh tomatoes & sour cream next time.
- Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine
- Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
- To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.