TORTILLA WITH AVOCADO RECIPES

Steps:

• Preheat oven to 350°F.
• In a bowl, beat one egg with 1 tablespoon of heavy cream and chives. Season with salt and pepper to taste.
• Grease a 25 cm skillet with non-stick cooking spray. Add the egg mixture and cook at medium heat on one side for 2 minutes. Flip and cook another 1-2 minutes, until set. The omelet is going to be difficult to roll if cooking for a longer time.
• Carefully place omelet on wax paper. Repeat the same with the rest of the eggs until there are 4 omelets.
• Roll omelets tightly and wrap each with plastic wrap. Refrigerate for 1 hour.
• In a bowl, mix together the oil and butter.
• Cut each slice of bread in 1-1/2 inch slices, 12 small pieces, coat them with butter-oil mix and bake until browned, about 20 minutes. Remove and let cool.
• Once omelets are cool, remove from refrigerator and cut each omelet roll into 3 pieces.
• Once bread is cool, evenly distribute sour cream on each mini bread slice, then place an omelet wheel on top.
• Put the avocado cream ingredients in a blender and blend. Add more oil if necessary.
• Serve omelet bites with avocado cream.

Steps:

• Add the diced avocado to a bowl and mash it using a fork.
• Add the lime juice and mix.
• Add the pulled chicken breast and minced bell pepper. Mix them in.
• Keep adding the onion, parmesan, Cheddar cheese, sour cream, and spring onion. Mix.
• Use this mixture to fill the tortilla wraps, then roll and wrap.