chipotle, avocado, & white bean wrap

ingredients:

1/2 cup raw pumpkin seeds

1/4 cup cider vinegar

1/2 cup unsweetened soy, hemp or almond milk

1/4 cup raisins

4 cups shredded red cabbage

1 medium carrot, peeled and shredded

1/4 cup chopped fresh cilantro

1 1/2 cups cooked or 1 (15 ounce can) no-salt-added or low sodium white beans, drained

1 ripe avocado, peeled

2 tablespoons minced red onion

1/4 teaspoon chipotle chili powder or more to taste

4 (100% whole grain) flour tortillas

instructions:

In a high-powered blender, blend pumpkin seeds to a fine powder. Add vinegar, non-dairy milk and raisins and process until smooth.

Combine cabbage, carrot and cilantro and toss with desired amount of dressing. Save any leftover dressing for another use.

Mash beans and avocado together with a fork or potato masher. Stir in red onion and chipotle chili powder.

To assemble the wraps, spread about 1/2 cup bean/avocado mixture onto each wrap, and top with cabbage mixture. Roll up.

If desired, cut in half to serve.