Chicken Bacon Avocado Club Egg Rolls + Ranchito Sauce ???????????? | Cooking with Edochie Cosmetic Designs
Thank you for cooking with Edochié Cosmetic Designs!
It’s been a lot more cooking at home instead of eating out during the time of C19 so just sharing a recipe I tried of this dupe from California Pizza Kitchen which is something good for the family to grab and go, game nights, etc. I tried my hand at recording this a couple months ago and even tho I lost my footage from Thanksgiving, I still have this so might as well share so y’all can enjoy! Let me know in the comments how it turns out for you! ????????
COOKING TIMESTAMP STARTS @ 5:00
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Makes 20 egg rolls
EGG ROLL INGREDIENTS
• 1 lb. pack of 20 Egg Roll Wrappers (6 inch square)
• 1 pack of Chicken Breast Tenderloins, diced (or 1 lb. Family Pack of Grilled Chicken Strips)
• 2 large Roma Tomatoes, seeded and diced
• 4-5 cooked, chopped Bacon Strips (or (1) 3 oz. pack of REAL Crumbled Bacon)
• (2) 2 oz. packs of shredded Monterey Jack Cheese
• 2 medium ripe Avocados, peeled, pitted, and sliced
• 1-2 large Eggs (whisked) +
• 2 tablespoons Cold Water
• 2 tablespoons Cornstarch
• (1) 48 oz. bottle of Vegetable Oil
• Butter (or Olive Oil)
• Chicken Broth
• Seasonings I used: Kosher Salt, Black Pepper, Garlic Powder, Onion Powder, Roasted Garlic & Herb Seasoning (Use whatever seasonings you prefer for your meat)
• Dried Parsley Flakes, sprinkled (optional)
RANCHITO SAUCE INGREDIENTS
* 1/4 cup Ranch Dressing
* 1/4 cup Mayonnaise
* 1 tablespoon plus 1 1/2 teaspoons Hot Sauce
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RECIPE
PREP
• Dice Roma Tomatoes & Avocado and put to the side.
• Dice raw or cooked chicken and set aside. Season your meat as you prefer.
• Line a 9 x 13 inch baking dish with parchment paper. Sift half the cornstarch over the paper in preparation for placing the finished egg rolls in the dish, making sure they do not touch one another (or dust light cornstarch between them so they don’t stick together). If you’re going to fry the egg rolls later, sift the remaining cornstarch over the egg rolls, cover with plastic wrap, and refrigerate for up to 24 hours.
• For EGG WASH, stir the egg(s) in a small bowl to lightly liquefy. Add 1 tablespoon of cold water per egg and beat with a fork until evenly mixed.
COOK (or re-heat) MEAT
• In skillet, melt butter or olive oil and cook raw chicken (add more seasoning if you desire). I also added some Chicken Broth for added flavor and to keep meat moist before rolling.
• When done, put in container and use fork to shred chicken.
• Fry bacon strips, set in container and crumble it.
• If using pre-cooked chicken & bacon, you can heat &/or season if you choose but make sure to still shred the chicken strips.)
STUFF & ROLL EGG ROLL WRAPS
• Place the egg roll wrappers on a flat, dry surface with one corner of each pointing toward you (i.e., as a diamond, not a square).
• Distribute the chicken, tomatoes, bacon, and cheese on the wrappers in a row that is 1 1/2 to 2 inches wide and 5 inches long. Make sure that the filling is never less than 1 inch from the edge of the wrapper.
• Divide the avocado slices among the egg rolls, placing them on top of the cheese with the longer (skin) side toward you.
• Working with one egg roll at a time, lightly brush egg wash over 1/2 inch of each side of the wrapper.
• Fold the corner closest to you over the filling, pressing down and pulling tight toward the center. Press the left and right corners down to seal the edge. Lightly coat the 2 bottom corners with egg wash, then fold right and left corners inwards over the filling, pressing down to seal the edge. Add additional egg wash to the top corner creases and press down to seal.
• Continue rolling into a compact roll, pressing lightly to seal all edges.
• Set aside into pan you dusted with cornstarch.
• REPEAT until all wraps are rolled. Feel free to lightly dust cornstarch on finished uncooked rolls if stacking them so they don’t stick together.
FRY EGG ROLLS
• Heat the oil to 375 degrees in a deep 10 inch skillet (can start heating oil on low-medium midways through rolling egg rolls so it can be hot enough by the time you finish rolling).
• Fry the egg rolls, making sure that they are not touching (you may have to do this in several batches), for about 3-5 minutes. Keep turning with tongs until the egg rolls are golden brown all over.
• Remove with tongs and drain completely on paper towels.
• Cut each egg roll in half diagonally.
• Lightly sprinkle with parsley (optional).
MAKE RANCHITO SAUCE
by whisking 1/2 cup of ranch dressing with the mayonnaise and hot sauce. (If you want less spicy, add more Ranch &/or Mayo or less hot sauce.)
SERVE ????
Rosemary Chicken and Avocado Bacon Pitas #shorts #food #recipes #delicious #short
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Rosemary Chicken and Avocado Bacon Pitas with Honey Feta Sauce. the easy to throw together summer sandwich that is anything but boring….because crispy bacon, rosemary chicken and a salty sweet feta sauce = delicious :) ingredients + recipe below:
* 1 pound chicken
* 3 tablespoons olive oil
* 1 shallot, chopped
* 2 garlic finely, chopped
* 1 tablespoon rosemary (or 2 teaspoons dried)
* 1 teaspoon smoked paprika
* 1 teaspoon chili powder
* 1 lemon
* 1 avocado, diced
* 4 slices cooked thick cut bacon
* 4 fresh naan or pitas, warmed
Honey'd Feta Sauce
* 6 ounces feta cheese
* juice from 1 lemon
* 1 teaspoon honey
* red pepper flakes
* 1/4 cup chopped fresh herbs
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CPK's AVOCADO CHICKEN BACON Club Egg Rolls - Official Recipe from California Pizza Kitchen Cookbook!
How to make CPK Avocado Club Egg Rolls with their Ranchito Sauce! This official recipe comes from their California Pizza Kitchen Family Cookbook. This egg roll recipe is packed with Avocado, Grilled Chicken, Bacon, Tomatoes & Cheese! And their Ranchito Sauce which they serve with these egg rolls (which is like a spicy ranch) is so good! This entire egg roll dish & sauce is so Delicious, that I actually prefer these EggRolls over Cheesecake Factory Avocado Egg rolls. Try this out!
Ingredients used for Egg Rolls:
6 Egg Roll Wraps (6 inch squares)
1 cup Grilled Chicken (breasts diced 3/8 inch)
2 large Roma Tomato (seeded & diced 1/4 inch)
2 large strips of Bacon (cooked & chopped)
2/3 - 1 Cup Monterey Jack Cheese (grated or shredded)
1 large Hass Avocado (ripe, peeled, pitted & sliced)
1 egg
Vegetable Oil (to deep fry)
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#californiapizzakitchen #eggrolls #avocadoeggrolls
Chicken Avocado Wraps Recipe | Avocados From Mexico
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Ingredients:
-1/2 Avocado From Mexico
-Flour Tortilla
-Romaine Lettuce
-Red Onion
-Tomatoes
-Sliced Chicken Breast
-Preparation
-Shredded Lettuce
-Diced Tomatoes
-Diced Onion
-Chicken
-Diced Avocados
-Salt & Pepper
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Honey-Lime Chicken And Avocado Salad
INGREDIENTS
4 boneless chicken thighs
1 head romaine lettuce, chopped
½ cup cherry or grape tomatoes, halved
½ red onion, thinly sliced
2 avocados, chopped
Chicken Marinade
1 tablespoon olive oil
1 teaspoon salt
2 cloves garlic, minced
1 jalapeño pepper, minced
½ teaspoon chili powder
1 tablespoon honey
4 tablespoons lime juice
Dressing
4 tablespoons olive oil
2 tablespoons honey
1 teaspoon salt
½ teaspoon pepper
4 tablespoons lime juice
PREPARATION
1. In a medium bowl, combine all the ingredients for the chicken marinade. Toss in the chicken thighs and marinate for at least one hour.
2. In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
3. Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl. Slice cooked chicken thighs and add to the salad bowl.
4. In a small bowl, combine all the ingredients for the dressing.
5. Toss the salad with the dressing and serve immediately.
6. Enjoy!
Music provided by Audio Network. Used with permission