Calamari Wrap with Chili Sauce Recipe

Make the calamari: Marinate squid in calamansi juice for 30 minutes. Drain and pat dry squid.

Combine flour, fry mix and pepper, whisk to mix. Dredge squid in mixture, tap to coat lightly, dip in egg wash and roll again in flour mixture. Fry squid in heated oil in a medium-sized pan until golden in color, about 1 ½ - 2 minutes.  Drain and set aside.

Make the salsa: Combine red onion, tomatoes, lime juice, and sugar. Set aside.

To assemble, fill the pita bread with lettuce, avocado and a few pieces of calamari. Top with kesong puti, salsa, and cilantro. Serve with chili sauce on the side.