Guacamole Egg Rolls

This is a variation of a recipe I saw at www.mommybistro.com She has some great comfort food recipes, you should check it out.
These are fun! Serve them with a side of salsa. As for the egg roll wrappers, I found egg roll/spring roll wrappers in the frozen section but after reading the ingredients I put them back. I would have put them back just for the fact that bleached white flour was the first ingredient, but scroll down a little and there was propylene glycol (aka anti-freeze, ick). Then there was Sodium Benzoate, which is a pretty bad preservative. So I went over to the Japanese isle and they had some spring roll wrappers with something like 4 ingredients, none of which were a deal breaker, so I got those. The only hitch with those is they are hard and crispy. I had some in my house a few years ago that I could not figure out how to use. Everytime I tried to wrap anything they would snap. Now, if you know how to use these you're probably shaking your head at me right now. If you don't, you have to soak them in water for a few before you try to wrap anything. Boy did that make an amazing difference =) The first thing I ever successfully wrapped with them were bananas, chocolate, and almond butter...THAT was super yummy! Though I've learned since then to use more than one wrapper for each roll so they are less likely to tear while wrapping and cooking. This recipe will call for two wrappers for each roll, feel free to use more, honestly three might be better, adjust accordingly. A ton come in the package I got so I didn't even come close to using them all.  Here's a pic of the ones I got:

Ingredients: (Makes 8 egg rolls)
16 egg roll or spring roll wrappers (Please read the ingredient label!!!)
2 avocados, diced
1 medium tomato, diced
1/2 organic onion, chopped
Handful of cilantro, chopped
1/2 ts sea salt
1 organic egg, beaten
Coconut or olive oil for searing or deep frying (See instructions below)

In a large bowl, gently stir together avocado, tomato, onion, cilantro and salt.

Fill a plate with water and place 2 wrappers in the water to soak for a minute. Remove from water and place on a sheet of wax paper. Place a couple of scoops of avocado mixture down the middle.

Fold the bottom flap up a quarter to halfway up the mixture. Brush the beaten egg along all the edges.

Fold the top flap down, and roll up. Repeat with all rolls.
Now at this point, you could go ahead and deep fry them if you so desire. If you do, coconut oil would be the healthiest choice.
Or, you could heat a skillet with about 2 TB of coconut oil. Sear all sides of the roll, and place roll on a baking sheet. Repeat with all rolls. Bake at 400 degrees for 20-30 minutes, flipping half way through.

Chicken Fajitas (Works great for beef too!)

This recipe works for a pound of meat. Easily multiplies for more meat. Make with my tortillas! Mmmm, Mexican food!

Ingredients:
1 lb organic chicken (or organic beef may be used)
1 cup shredded organic cheddar cheese
4 whole wheat tortillas
1 organic red pepper, sliced
2 organic onions, sliced
1 cup organic beans, pinto or black
Organic sour cream, salsa, and hot sauce if desired

Marinade:
Juice of one lemon
1/2 cup water
2 TB olive oil
2 ts braggs liquid aminos or organic soy sauce
3 cloves of organic garlic, shopped
1 ts salt
1/2 ts ground pepper
1/2 ts cayenne pepper

Slice chicken in strips and soak in marinade for at least an hour, up to overnight, in the refrigerator.

Cook chicken in a pan with red pepper and onions until chicken is cooked through.

Wrap in a tortilla with beans, cheese, sour cream, hot sauce, and salsa. Enjoy!

Chicken and Chile wrap

The peppers in this add a zing to the standard chicken wrap. Super yummy! My hubby is very excited EVERY time I make these. I skip the peppers for the kids.

Makes about 5 wraps 

(I make big ones for me and hubby and small ones for the kids. This should make 5 big ones. Another option for a great appetizer - use small tortillas and when done cut them in half and you have mini wrap appetizers!)

Ingredients:

1 lb organic chicken, cooked, diced

5 whole wheat tortillas 

3 poblano peppers

1 bunch green onions

Homemade mayonnaise, to taste. Here's the recipe

1 cup shredded organic cheddar cheese

Coat peppers in olive oil and put under broiler on high for a few minutes. Flip them over and put back under broiler for a few minutes. If you would like to remove the skin, place the peppers in a bowl and cover for about ten minutes. This will steam the pepper and allow you to peal off the skim more easily. I used to do this but now I don't bother unless I burn the skin under the broiler. Slice the peppers.

Wet tortillas and place in a toaster oven for about 2 minutes. This is optional  but allows for easier wrapping. Lay out tortillas and spread mayonnaise down the middle. Layer on the chicken, peppers, cheese, green onions. Wrap up like a burrito and enjoy!