Guess what? It's hot. It's not as hot as it was last week, but still, it's hot. And when it's swelteringly uncomfortable, who wants to cook? Summer is a great time for "recipes" that require a little chopping, a little mixing, and not much else. This wrap recipe from Eating Well is a good example. Now admittedly, I made this recipe after a tough gym workout, when my brain was a tad sweat-addled, so I made it harder than it needed to be. I didn't take a picture of the results because there wasn't much room on the counter among all the shredded cabbage bits and spilled vinegar. (Yes, it was one of those mornings.) But for the average alert, coherent home cook, this recipe is simple, quick, and easy.
You will need:
- 2 Tbsp apple cider vinegar
- 1 Tbsp canola oil
- a dash chipotle powder (to taste)
- 1/4 tsp salt
- 2 cups shredded red cabbage (And please -- make sure your food processor is on the correct setting, or you'll get cabbage confetti all over the place. Trust me.)
- 1 medium carrot, shredded
- 1 15-oz can white beans, rinsed and drained (I used Great Northern)
- 1 ripe avocado
- 1/2 cup shredded cheese (the recipe says sharp cheddar, but I used smoked mozzarella and would suggest that)
- 2 Tbsp minced red onion OR dash of onion powder
- 4 8 to 10-inch sandwich wraps (I used multi-grain)
- Whisk vinegar, oil, chipotle powder, and salt in a medium bowl. (If you're using onion powder instead of minced onion, add that in, too.) Add the cabbage and carrot to the bowl and toss to coat.
- Add beans and avocado to another bowl and mash to combine. Stir in cheese (and minced onion, if using).
- If needed, microwave the wraps for a few seconds to soften them. Spread 1/4 of the bean-avocado mixture across each wrap and top with 1/4 of the cabbage-carrot mixture. Roll up and serve.
The leftover wraps kept surprisingly well in the fridge until the next day!