Recipe of the Week: No Electricity needed – Creamy Avocado & White Bean Wrap

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by Leigh Sackett

What do you do when it is 100 + degrees and you have no electricity? Well you don’t find yourself in the kitchen with the oven on. Maybe YOU are cooking in the heat but the food is not!

Disaster preparedness is important but so is making a fun time out of a unique experience. Alongside your disaster relief equipment store some party supplies. When the lights go out next time invite the neighborhood over to your yard to pass the time and celebrate the sense of community we lost when we became so “plugged in.”

A distraction from the heat is always good. Provide shade and a sprinkler or two for the kids and buckets of cool water for the weary adult to rest their toes in.

Serve these no bake wraps with some chips and cut up a cool watermelon!

2 tablespoons cider vinegar

1 tablespoon canola oil

2 teaspoons finely chopped canned chipotle chile in adobo sauce

1/4 teaspoon salt

2 cups shredded red cabbage

1 medium carrot, shredded

1/4 cup chopped fresh cilantro

1 15-ounce can white beans, rinsed

1 ripe avocado

1/2 cup shredded sharp Cheddar cheese

2 tablespoons minced red onion

4 8- to 10-inch whole-wheat wraps, or tortillas

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.