Avocado Pita Wedges

From Shelly: Our family loves this recipe. It is simple and delicious. Really we just treat it like tacos—all the ingredients are available and everyone just puts in whatever they want into it.

3 whole wheat pita rounds, cut into halves or quarters
1/3 cup mayo
1 med  avocado, halved then cut into slices.
1/4 c mozzarella cheese, shredded
1 small tomato, chopped
2 Tbsp shredded carrots
1/4 cup alfalfa sprouts
Put mayo inside pita. Toss together the cheese, tomatoes, and carrots. Spoon into the pita. Top with avocado and sprouts. Secure with toothpick if necessary.

Thai Chicken Crunch Wrap

Thai Chicken Crunch Wrap

Submitted by: Ash

4/5 star

Makes: 2-3 wraps (We were able to make 6 smaller ones total so we could have leftovers for lunch and we still felt like each wrap was well loaded.)

The cucumbers (i.e. quick pickles) can be made several days in advance. All the other ingredients can be prepped ahead of time, too, making this a super easy throw-together lunch or dinner.

Ingredients

• 1/2 cup rice vinegar
• 1 tablespoons sugar
• 1/2 teaspoon kosher salt
• 1 english cucumber, halved and cut into thin ribbons
• 1/3 cup light mayonnaise
• 2 tablespoons sweet Thai chili sauce
• 2-3 burrito-sized tortillas (white, wheat, spinach, or whatever you prefer. We love the unbaked tortillas so that's what we used)
• 4 leaves romaine or green lettuce
• 1-2 cups cooked, sliced chicken or turkey
• 3/4 cup thinly sliced or julienned carrots (1-2 large carrots)
• 1/2 cup packed cilantro leaves

Directions

1. In a pie plate or other shallow dish, whisk together the vinegar, sugar and salt. Add the cucumbers, tossing to cover with the liquid. Let them stand for 10-15 minutes while you prepare the other ingredients (they can be made several days in advance and covered in the refrigerator).
2. In a small bowl, combine the mayo and chili sauce. Spread a couple tablespoons evenly on the tortillas. Top with lettuce, chicken, cucumbers (lightly patting dry, if needed), carrots and cilantro (just eyeball the amounts for each tortilla depending on how many wraps you are making). Roll the tortilla up tightly like a burrito so the ends are enclosed. Serve immediately.

Wonton Chicken Salad

submitted by Chris
4+ stars

2 heads of romaine and 1 bunch of spinach (or whatever greens your family likes best) or one bag of greens and one bag of spinach
3-4 chicken breasts, grilled and cubed (you can marinate these in a little soy sauce and pepper for an Asian flavor)
2 large cans mandarin oranges, drained
3 avocados, cubed
1/2 bunch of green onions, diced thin
toasted slivered almonds and sunflower kernels (I put a handful of each in a frying pan with a pat of butter until browned)
1/2 package of won ton wrappers, fried in vegetable oil (find these at Wal-mart by the bag salads)

Dressing
(I usually use only 2/3-3/4 of the dressing on the salad-I think all of it is too much.)

1/2 cup vegetable oil
1/2 cup sugar
1/4 cup seasoned rice vinegar
1/2 teaspoon salt
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 teaspoon accent (optional)
1/2 teaspoon paprika

Blend the dressing in a food processor or blender for best results. I used my immersion blender.

Combine all and serve.

Strawberry Avocado Salad

Submitted by Chris
Rating: 4
We love salads, especially salads with strawberries. Here's a quick salad that goes with everything.
Whisk together:
2 Tablespoons white sugar
2 Tablespoons olive oil
4 teaspoons honey (I've substituted Agave a few times and it works just as well)
1 Tablespoon apple cider vinegar
1 teaspoon lemon juice
Set aside.

2 cups salad greens or spinach
1 avocado, peeled, pitted and cubed
10 strawberries, sliced
1/2 cup chopped pecans
Mix and drizzle with dressing.