Chipotle Pork And Avocado Wrap Food

CHIPOTLE PORK WITH STRAWBERRY-AVOCADO SALSA

Steps:

• For pork, combine all but the salt in a large plastic zipper bag. Marinate in refrigerator, turning the bag occasionally, for 2 hours.
• Remove pork and discard marinade; sprinkle pork evenly with salt.
• Grill pork over indirect heat for about 20 minutes, or until internal temperature reaches 155°. Let stand 10 minutes. Slice crosswise.
• For salsa, combine all ingredients in a medium bowl and toss gently. Serve immediately with the sliced pork.

MEXICAN RICE WITH CHIPOTLE PORK & AVOCADO SALSA

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the pork with 1 tbsp of the chipotle paste, cumin, paprika, sugar and some seasoning. Spread on a baking tray, drizzle with the vegetable oil and bake for 20 mins until tender.
• Meanwhile, cook the rice following pack instructions until just cooked, then drain. Put back in the pan, add the beans and keep warm with a lid on.
• In a small bowl, toss the avocado with the red onion, most of the coriander, remaining chipotle paste and lime juice, then season. Serve the rice and beans with the pork, avocado salsa, jalapeño, lime wedges and remaining coriander.

CHIPOTLE PORK AND AVOCADO WRAP

Steps:

• Combine the first 7 ingredients, stirring well.
• Warm tortillas according to package directions.
• Spread about 2 tablespoons avocado mixture over each tortilla, leaving a 1-inch border.
• Arrange ham down center of tortillas. Top each tortilla with 1/4 cup shredded lettuce and 1 tablespoon salsa, and roll up.

CHIPOTLE CHICKEN WRAP WITH AVOCADO

Steps:

• Brine the chicken in a saltwater solution. Rinsed it and put it back to refrigerator and cover it overnight.
• Cut red & green bell peppers into strips and then 1 inch chunks. Slice the onion into ¼ moons. Slice the tomato.
• Cut the chicken breast into thin bite size pieces. Add the chicken to a bowl and lightly coat with olive oil to make it slightly saucy. Season to taste with chipotle powder, salt, and pepper.
• Heat olive oil in a cast iron skillet over medium heat (using a separate cast iron skillet to heat the wraps will make the process faster). Add the onions and bell pepper. Cook until translucent and begins to caramelize.
• Once the onions and bell have softened, add the chicken and cook until done.
• Warm wraps in the second cast iron skillet. Remove to a plate and dress with chipotle aioli. Top with slices of avocado and tomato. Add your desired amount of chicken and top with shredded lettuce.
• Roll the wrap by tucking in the ends and folding over one side of the wrap to cover the contents. Pull back slightly and roll into a burrito shape. Cut in half and plate.
• Enjoy!

CHIPOTLE PORK WRAP

Steps:

• Combine avocado, lime juice, chiles, salt and cumin. Stir well. Spread a quarter of the avocado mixture over each tortilla, leaving a clean edge. Top with pork, spinach and salsa and roll up.