Instructions

• In a large bowl, combine cider vinegar, canola oil, chipotle chiles, and salt. Stir it up real good so flavors start chatting.
• Add shredded red cabbage, shredded carrot, and chopped cilantro into that bowl. Toss everything together until the veggie mix is well coated and glowing.
• Gently fold in your rinsed white beans and diced ripe avocado. Be easy with the avocado so it stays creamy and chunky.
• If you’re using cheddar cheese, sprinkle it on top and give it one gentle mix so the cheese spreads just a bit.
• Lay out your tortillas and spoon the mixture evenly down the center of each. Roll those wraps up tight but careful so all the goodness stays inside. You want every bite packed. Cut each wrap in half diagonal for that easy grab-and-go vibe.
• If you want, you can set these in your pressure cooker just for a super short steam before serving—watch the float valve and use quick release right after 1-2 minutes so wraps stay fresh but warm.