Submitted by Kara Adanalian
About the cook: After winning the grand prize at a local pizza topping contest and 15 years later capturing the title of "America's Best Home Cook" I feel qualified as an amateur contest cook, and love the challenge. My most creative entries (and home meals) are when I search through my pantry and frig to pull off some delicious eats to share with family and friends.
About the dish: After living in Hawai'i for almost 13 years, you learn to adapt a breakfast burrito or sandwich wrap to the amazing ingredients that are over grown in your yard. This is a result of an abundance of avocados, bananas and pineapples ... with a twist.
National Origin: Hawaiian
Estimated Time: 30 to 60 Minutes
1 teaspoon toasted sesame oil
1/4 cup mayonnaise
2 teaspoons soy sauce
2 teaspoons ground or fresh grated ginger
2 teaspoon fresh ground black pepper
1 cup thinly sliced raw cabbage
1/2 teaspoon kosher salt
2 teaspoons fresh lime juice
2 ripe Del Monte® bananas, cut in 1/2 lengthwise
3 slices fresh DelMonte® pineapple
4 cooked chicken sausages, chipotle or apple flavored
4 8" flour or whole wheat tortillas
1 ripe Del Monte® avocado, peeled and cut into chunks
Cooking spray or oil for grill
In a small bowl, combine sesame oil, mayonnaise, soy sauce, ginger and black pepper. Mix well and set aside. In a separate bowl add cabbage and sprinkle lime juice & salt, toss and let stand at room temperature.
Prepare a hot grill by coating lightly with cooking spray or oil. Grill sausages until nicely brown and caramelized. Remove from heat and re-spray grill, add pineapple and bananas slices, cooking just until grill marks form and become tender.
Cut sausages, pineapple and banana into bite-sized chunks. Fill tortillas with equal portions of dressing, cabbage mixture, avocado and grilled fruit. Wrap burrito style and grill outside until slightly warm and crunchy on the outside.