Skip to main content

avocado advocate!

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!!!



Comments

Popular posts from this blog

no fruits

Old fashioned sweet and sour recipes that I know includes pineapple chunks, I have no problem with fruit on main course dishes but my picky brother doesn't like fruits in his so I tweaked this recipe for sweet and sour chicken that I found. No fruits just veggies. Baked Sweet and Sour Chicken ingredients: - 2 to 3 boneless chicken breasts cubed into bite size pieces - salt and pepper to taste - cornstarch - 1 bell pepper julienned - 1 medium white onion julienned - 1 medium carrot julienned for the sauce - 3/4 cup sugar - 4 tbs ketchup - 1/2 cup distilled white vinegar - 1 tbs soy sauce - 1 tsp garlic salt how to: - season the chicken cubes with salt and pepper - dredge in cornstarch - flash fry until golden brown, trasfer to a baking dish - stir fry veggies iuntil crisp tender - whisk all sauce ingredients in a bowl and pour oven chicken - bake in a 325 degree oven for 20-30 minutes or until chicken is cooked through mixing in the veggies halfway...

the Serah Project

I was asked to make cupcakes for a dear friend's baby's christening, I have a few ideas and here is wishing I would pull it off and have enough time to bake everything to perfection!  

Thai in a jiffy

Probably the thing I love most about traveling is the culinary adventures - the hunt for that ever famous restaurant and finding out what the fuss is all about or just stumbling upon some hidden gem of a food joint with the tastiest most authentic dishes gives me more thrills than finding a bargain at the malls.  A year ago I am fortunate enough to travel to Bangkok Thailand with my family and boy did we eat! me and my dad were even brave enough to snack on fried crickets! yes crickets! I thought it would be icky but when you get pass the fact that they are once moving bugs you get know that they taste like crispy fried shrimps, kind of sweet and crunchy, it was good enough for me! I was kinda missing Thai food and so stumbling upon an instant Pad Thai pack at the grocers I had a quick idea of making a Thai themed Thursday dinner. I decided on making the Pad Thai and some chicken satay - I had once tried to make the peanut dipping sauce from internet recipes but it w...