>> Friday, January 31, 2014
We recently hosted a "roll your own" sushi party, and ended up with a vast amount of little bits of leftovers, including avocados, ahi tuna slices, wasabi mayo, and napa cabbage. I marinated some chicken in honey and orange juice, then threw together these yummy chicken wraps for a quick dinner. Joe preferred to marinate the ahi tuna then sear it rare with more sesame seeds for his wrap.
I'm pretty sure avocado is one of the most luscious foods on earth. At my party, I was talking to a friend who trains for triathlons, and she said she eats eggs and avocados nearly every day. Delicious, right?
Then I started thinking about all the calories and fat content in those foods. I thought, well, there's your problem. If you didn't eat eggs and avocados every day, you wouldn't have to do all that running and swimming and biking. I didn't mention it out loud, though, because no one really likes unsolicited advice.
However, you can add as much avocado as you like to this wrap, since the napa cabbage cancels out the fat content. This is one of the quickest wraps I've made - you can prepare the mayo and glaze anytime, start your meat marinating in the morning, then quickly cook it up and get dinner on the table in 15-20 minutes. This is a fantastic lunch sandwich, too.
For the glaze2/3 cup orange juice
1 tbsp honey
1 tsp sesame oil
1 tsp cornstarch