Creamy Avocado & White Bean Wrap

I saw a link to this recipe when I was making another recipe from EatingWell.com and it sounded appealing.  I'm pairing it with soup to make it more meal-like and winter-appropriate.

Ingredients

• 2 tablespoons cider vinegar (I substituted champagne vinegar because of personal preference.)
• 1 tablespoon canola oil (I used extra virgin olive oil because it's what I had on hand.)
• 2 teaspoons finely chopped canned chipotle chile in adobo sauce (I love these things!)
• 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

Directions

1. Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.

2. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.

3. 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.

[Edited 2/3/13: I blended the avocado and white beans with an immersion blender instead of just mashing them. Simran loved it. Sameer and I both really liked these wraps but I will make the following changes in the future: don't bother with cheese -- we couldn't even taste it; put the red cabbage and vinaigrette ingredients in a food processor to get them more finely chopped and easier to eat; use an additional teaspoon or so of chipotles in adobo -- the bites that featured that flavor were significantly tastier than the bites that didn't.]