Avocado white bean wrap

Ingredients

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, medium or 184g

• Vinegar

  Cider

  2 tbsp or 30g

• Salt

  Table

  ¼ tsp or 2g

• Cabbage

  Raw

  2 cup, shredded or 140g

• Carrots

  Raw

  1 medium or 61g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• White beans

  Mature seeds, canned

  2 ½ cup or 655g

• Cheddar cheese

  ½ cup, shredded or 57g

• Onions

  Raw

  2 tbsp chopped or 20g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

Directions

1. Whisk vinegar, oil, and salt and then toss in cabbage, shredded carrot and cilantro.
2. Mash together beans and avocado in a separate bowl. Add cheese and onion to avocado and bean mixture.
3. Spread bean-avocado mixture onto a tortillas and then top the cabbage-carrot slaw. Fold in ends and roll up.

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