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

Serves: 4

Estimated Time: 30 to 60 Minutes

Ingredients:

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

Preparation:

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.
Serve immediately.

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