Delicious Handheld Meals for a Taste of Busy Fall Schedules
Posted October 31, 2017
With the arrival of busy parents, shifting schedules, and on-the-go students; the fall season brings beautiful weather but hectic days. This makes convenient, nutrition-dense meals for time-crunched patrons paramount to a restaurant’s business.
The handheld meal is one way to serve this growing demographic of active, on-the-go people who possess little time to enjoy a three-course meal. A simple way to dine and serve, the handheld meal is just that, something packed with enough nutrition and calories to supplant what would be an entire meal.
While it might be tempting to put such items on the low-end of the price scale on your menu, there are ways to beef up what you charge. Including ingredients such as Avocados From Mexico can add flavor, texture, and good fats to the handheld meal while also adding extra money to the register. Here are some delicious handhelds to include on your fall menu that include the tasty green fruit.
Nashville Hot Chicken Wrap
An on-the-go twist on a southern classic is sure to satisfy.
Ingredients: Pickled Avocado
- 5 Avocados From Mexico, ½-inch dice
- 2 cups water
- 1 cup granulated sugar
- 2 tablespoons salt
- 1/4 cup pickling spice
- 2 cups apple cider vinegar
Avocado Ranch (Makes 2 cups)
- 2 cups ranch dressing
- 2 Avocados from Mexico, 1-inch dice
- 1/3 cup milk
- 12-inch tortilla
- 3/4 cup sliced fried chicken breast
- 1/4 cup Nashville hot sauce
- 2 tablespoons shredded cheddar cheese
- 2 tablespoons of the pickled avocado mixture
- 1/4 cup shredded kale
- 1/4 cup avocado ranch sauce
Directions for Pickled Avocado:
- In a medium-sized pot, combine water, sugar, salt, and spices, and heat until sugar is dissolved. Add vinegar and let cool slightly.
- Carefully pour brine mixture over the avocados and refrigerate at least two hours before using. While brine sits, make avocado ranch sauce.
Directions for Avocado Ranch:
- Add all the ingredients to a blender and blend until smooth. Store in refrigerator.
- Place the fried chicken toward the bottom of a warmed tortilla in a line, leaving a 1-inch border along the sides.
- Top the chicken with hot sauce, cheddar, pickled avocado, and kale.
- Fold over the bottom portion and tuck it under the ingredients tightly. Holding it in place, fold both of the sides over and in and then roll to wrap tightly.
- Slice in half and serve with a side of avocado ranch.
Bloody Mary Breakfast Sandwich
Ditch the glass and celery stalk for a Bloody Mary inspired take on this breakfast sandwich.
- 4 English muffins, split and toasted
- 1 ounce mayonnaise
- 4 ounces flat iron steak thinly sliced (1 ounce per sandwich)
- 4 whole eggs scrambled (1 egg per sandwich)
- 4 slices cheddar cheese
Avocado Salsa Ingredients:
- 1 ounce diced cherry tomatoes, quartered
- 1 ounce European cucumbers, diced
- 1/2 ounce medium celery, diced
- 1/2 ounce small radishes, diced
- 1/2 ounce white onion, diced
- 1 jalapeño pepper, diced
- 1 Avocado From Mexico, diced
- 1/2 tablespoon lime juice
- 1/2 teaspoon horseradish, grated
- 1 ounce Bloody Mary mix
- Kosher salt to taste
- Layer sandwich as follows: English muffin bottom, mayonnaise, steak, eggs, avocado salsa, and English muffin top.
- Bloody Mary Salsa directions are as follows: Mix all ingredients in a bowl until well combined. Check for seasoning.
- Chef’s notes: Bloody Mary Avocado Salsa also works well as a mix-in for fresh ceviches and guacamoles, as a stand-alone dip, and as a garnish for grilled meats and fish.
Pickled Avocado Grilled Cheese
This iconic American classic gets a re-vamp thanks to these Avocados From Mexico.
- 2 slices of white bread (brioche, country, etc.)
- 4 tablespoons butter, softened
- 1/4 cup orange marmalade
- 3 ounces sharp cheddar, sliced
- 3 Avocados From Mexico, pickled 1/4-inch slices
Pickled Avocado Ingredients:
- 1/2 cup white balsamic vinegar
- 1 2/3 cup water
- 1 tablespoon kosher salt
- 1 tablespoon honey
- 1 teaspoon crushed red pepper
- 1 teaspoon garlic, diced
- 8 ounces Avocados From Mexico, cut in 1/4-inch slices
- Combine vinegar, water, salt, honey, red pepper, and garlic in a medium saucepan.
- Bring to a boil, remove from heat and allow to cool completely.
- Place avocado in a plastic container and pour in pickling solution. Refrigerate for 4 hours, and strain through a wide sieve before serving.
- Spread butter on one side of both slices of bread.
- Spread 1 tablespoon of marmalade on unbuttered side of bread slices.
- Build in half of the slices of cheddar, all of the pickled avocado slices, and the remaining cheddar.
- In a sauté pan, over medium heat, toast bread on both sides.
- Finish in 350F oven for 5 minutes, or until cheese is melted.