Chicken and Fried Avocado Wrap

I dreamed up the recipe for this Chicken and Fried Avocado Wrap during a Flywheel class. Um yes… I spent a considerable about of time thinking nigh food during spin class. Don't judge! I came up with this recipe because I was craving a meal with fresh flavors and lots of vegetables. I likewise wanted to consume a dinner that didn't totally counteract the fact that I had only been to a spin class. I loved this meal so much that I had it again for lunch the next day.

The wrap is stuffed with shredded cabbage and carrot that is tossed in a ginger yogurt dressing, cheddar cheese, breaded fried avocado, and shredded rotisserie craven. The but cooking involved is lightly frying the avocado in olive oil, and mixing up a simple dressing. This is the type of meal you can quickly throw together in 20 minutes. The recipe below is scaled to serve 2 people, just information technology could easily be doubled or tripled without adding much extra time or effort.

Remember the ginger and yogurt dressing from my sister'southward brussels sprout salad? I used that same dressing here. I love its light refreshing season, and that it doesn't overwhelm the other ingredients. I used a mix of shredded cabbage and carrots in this wrap, but y'all could apply shredded brussels sprouts or greens instead. You lot could skip the step of breading and frying the avocado, only I honey the crunch it adds to this meal, and the process of frying the avocado merely takes a few actress minutes.

If you want to brand this repast a little heartier, add some extra chicken. Salary would be another delicious addition (even if it makes the meal a trivial less healthy).

I thought that the wrap pairs well with Gumballhead Beer (my electric current favorite). It is a lighter refreshing beer and I thought that information technology complimented the fried avocado.

Chicken and Fried Avocado Wrap

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Yields two

xx minPrep Time

20 minTotal Time

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Ingredients

• i Avocado
• 1 Egg
• 1/2 cup Staff of life Crumbs
• ane tablespoon Olive Oil
• 1 cup shredded Chicken (I used rotisserie chicken)
• 1 cup shredded Cabbage and Carrots (or whatever greens)
• i/4 loving cup shredded Cheddar Cheese (I love Cabot)
• 1 (five ounce) Plain Greek Yogurt
• i tablespoon Finely Grated Ginger
• 1 tablespoon Apple Cider Vinegar
• 1 tablespoon Olive Oil
• Salt and Pepper
• ii Wraps or Tortillas

Instructions

1. Start by breading and frying the avocado. Piece the avocado in half, remove the pit, and then cutting each half into four slices. Remove the slices from the peel and prepare aside. Then whisk the egg. I by ane, dredge the avocado slices in the breadcrumbs, then coat with the egg, and dredge in the breadcrumbs over again. Heat the olive oil in a small skillet over medium heat. In one case hot, add the avocado, and toast each side for nearly ii minutes, until golden dark-brown.
2. While the avocado is frying, brand the dressing. To make the dressing whisk together the yogurt, ginger, lemon juice, vinegar, and olive oil. Season with salt and pepper to taste. Pour a few tablespoons of the dressing over the shredded cabbage and carrots and toss to mix.
3. Assemble the wraps by dividing the fried avocado, chicken, cheese, and the cabbage and carrot mix betwixt 2 wraps, so whorl them upwardly and serve.

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