Avocado isn't in my top favorite fruit list but I have recently 'rediscovered' it and have developed a great liking to it. When we were kids the only way we consume avocado is by topping slices of it with sweet condensed milk and crushed ice, in an ice blended drink or homemade frozen pops. I guess the reason why I did not like it so much is that it is green, easily turns a dark color and becomes mushy (combine that with thick milk and I tell you it does not look appealing).
Recently though I have began putting avocadoes in salads and sandwich wraps. Wanting to cook something easy a few days back, I decided to make chicken finger wraps with avocado, lettuce and tomato. A fulfilling but quick and easy dinner!
Chicken Wraps
Ingredients:
- 250 grams boneless chicken strips
- egg
- flour
- bread crumbs
- salt and pepper to taste
- 4 pita wraps
- lettuce
- tomato sliced
- 1 avocado sliced
How to:
- season chicken lightly with salt and pepper
- dredge in flour, dip in egg and then dredge again in breadcrumbs
- deep fry until golden brown, drain on paper towels
to assemble
- place 2 to 3 chicken fingers more or less, with chicken fingers laid horizontally from one end of the wrap to another on the center of the pita wrap
- layer lettuce, tomatoes and avocado and some cheese
- drizzle on your favorite dressing - I used mustard and mayo
- roll wrap tightly and slice in the middle, place on oven proof dish and broil in the oven just until heated thru and wraps are lightly crispy on the edges
- serve and enjoy!
yummy!!!
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