About 2tsp Coconut Oil (Or Butter Spray. More if Frying)
Chicken Marinade (UP TO 4-5hours):
1.5 lb. Chicken
1 Hidden Valley Buttermilk Ranch PACKET
1 tsp McCormick’s Montreal Steak Seasoning
1T White Vinegar
Shrimp Marinade (UP TO Few hours):
1/2lb. Shrimp (Bell Peppers/Onion Mix, in it’s place)
1tsp TO 1/2T Tony’s Creole Seasoning
1tsp McCormick’s Cajun
1/4tsp Brown Sugar
1/4tsp Chipotle Powder
Toppings: Grated Carrot, minced Celery, minced Red Onion, Avocado Sauce (Recipe Below),
1 Avocado, mashed
2T Sour Cream
1tsp Lemon Juice
1/2tsp Garlic Powder
1/4tsp Dried Dill Weed
1/2tsp Dried Parsley
1/8tsp Sea Salt
1/2tsp Dried Cilantro
1/4tsp Dried Oregano
1/2tsp dried Dried Chives
A smidge shy of 1/4tsp Red Pepper Flakes
Marinade Chicken. Diced up. Marinade Shrimp. (Not a Shrimp Person?: Saute Sweet Bell Peppers and Onions with Shrimp Marinade Ingredients (Can cut back on amounts, if need be).)
Make Sauce: Remove skin and seed, MASH Avocado! Then, I add Sauce Recipe to Blender, blend. Set aside.
In SEPARATE PANS, Heat 1tsp Oil in each, cook Shrimp and Chicken.
Top either: Soft Shells, Buns, Egg Rolls, or Spring Wraps (As we did) with Chicken, 4 Shrimps, grated Vegis (I mix together), and Avocado Sauce. Roll. Cooking Options:
Spring Rolls: Soak each Sheet in Water for about 30 seconds. Top with ingredients. Roll.
Egg Rolls: Top em. Roll em, using water to close ends. Butter Flavor – Cooking Spray Skillet. Brown each side. Sprinkle with Garlic Powder (My favorite way)
– OR Bake (Butter Flavor Spraying each side, Bake ABOUT 12-18min., flipping half way thro)
– Or Deep Fry.
Tacos/Buns– Top. Add Cheese, Salsa, Sour Cream, if desired. Eat.
Note: OPTIONAL to also add grated Cucumber to Carrots, Onions, Celery.
(Photo Below is of Spring Rolls)
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