Hawaiian Burrito with Avocado

Remove stem and cut avocado in half from top to bottom.

Twist one half of the avocado to pull two halves apart.

Remove pit from avocado and scoop out the pulp from the avocado into a large bowl.

Gently mash the avocados with lime juice and salt. Then, gently fold in onions, jalapeño peppers, and cilantro.

Transfer guacamole to a clean serving dish. Garnish with cilantro or favorite topping and serve as needed.

Heat sesame oil in a large skillet or wok over medium high heat.

Add garlic, ginger, and onion to the skillet and cook until translucent, about 3-4 minutes.

Add vegetables and stir constantly until tender.

Stir in rice, egg, pineapple, soy sauce, and green onions. Stir constantly, until heated through, about 2 minutes. Serve as needed.

Place all ingredients into a blender, blending on high.

Remove from blender and place into a container with lid. Store as per HACCP or until needed for up to 24 hours.

Place all ingredients except for diced avocado into a mixing bowl. Mix until sugar and salt are dissolved.

Add diced avocado to mixture and allow to marinate for at least 3 hours before use.

Place pickled avocados into a clean container. Do not drain.

Place plastic wrap on top of pickled avocados and press firmly. Cover with lid and store as per HACCP. Serve as needed.

Place all ingredients into a medium sized pot and simmer until liquid is reduced by half.

Remove from pot and place into a blender. Process until a smooth consistency has been reached.

Place sauce into a clean container. Then, place plastic wrap on top of sauce and press down firmly. Cover with lid and store as per HACCP. Serve as needed.

Place flour tortilla onto a clean work surface.

Drizzle avocado teriyaki mayo over entire flour tortilla.

Place pineapple fried rice on top of avocado teriyaki mayo.

Place pulled pork, Hawaiian hot sauce, and teriyaki into a mixing bowl and toss to combine. Place tossed pork into the flour tortilla.

Top pork with black beans, pickled Avocados From Mexico, cabbage, and guacamole.

Fold in both ends of the tortilla and tightly roll to form burrito.

Place filled burrito onto a pre-heated flat top and sear until golden brown on both sides.

Remove from flat top grill and slice in half on a bias. Serve as needed with a side of Hawaiian hot sauce with diced avocado.