Lavash Wraps

Ingredients:

Lavash Bread
Boneless Chicken breast tenders
Provolone cheese slices
Spinach
Avocado
Mayonaise
Chipotle Chile sauce

Preparation:

1.- Depending on the amount of wrap sandwiches you will be making {I made 2} use 1 tbsp of mayonnaise and 1 tbsp of chipotle sauce and mix using a fork. Combining both ingredients well. We'll call this spicy mayo sauce. Place a skillet on medium heat and cook chicken breast tenders with cooking spray using garlic, crushed black pepper and garlic salt.  

2.- Heat Lavash bread on a griddle on both sides for about 40 seconds each side, then spread the spicy mayo sauce mixture on the side that is up and place a slice of provolone on it so it melts a little. Add chicken breast and take off the heat.

3.- Place the Lavash bread on a plate, add spinach and avocado slices. Now roll into a "taco" shape and enjoy.

Shrimp Cocktail Baja Style

INGREDIENTS

1 lb of shrimp {previously frozen or fresh or pre-cooked}
2 Medium Roma tomatoes
1/2 Medium Onion
1 Cilantro Bunch
1 Large Avocado
2 Cups Tomato Juice {I like using Clamato brand}
1/2 Cup of Ketchup
15 Key Limes
1 Tbsp Salt


PREPARATION:

1.- If using fresh or previously frozen shrimp then rinse, devein, peel shell off and take tail off. Place in a large enough stock pot with water and cook for 15 minutes or until completely pink. While the shrimp is cooking chop all the vegetables into tiny pieces, except the avocado that should be cut into 1/2 inch squares.*

2.- Rinse shrimp in ice cold water so they stop cooking. Place all vegetables in a large bowl and mix. Juice key limes.

3.- Add shrimp, tomato juice, ketchup and key lime juice. Add the salt and serve!

We enjoyed our shrimp cocktail with tortilla chips and added some Tapatio sauce, but you can also enjoy with tostadas.

* Remember to wash all vegetables thoroughly. 

** If you like spicy or want to add a little kick to your cocktail chop into tiny pieces a Serrano Chile and add to the mixture. 

Stir-Fried Honey-Ginger Chicken with Peppers..

This is a delicious and very easy recipe!

INGREDIENTS

1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts or thighs, sliced into 1/4-inch strips
1/4 cup minced peeled fresh ginger
2 garlic cloves, minced
3 red, orange, or yellow bell peppers (ribs and seeds removed), thinly sliced
Cooked rice, for serving
Fresh cilantro leaves, for serving

PREPARATION

1.- In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.

2.- Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice, topped with cilantro.