Grilled Chicken Wrap with Jicama Mango Slaw
Grilled Chicken Wrap with Jicama Mango Slaw

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, grilled chicken wrap with jicama mango slaw. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Grilled Chicken Wrap with Jicama Mango Slaw instructions. Season the chicken with salt, pepper, garlic powder, and a small amount of lime juice. While the chicken is grilling, prep the rest of the burrito fillings.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook grilled chicken wrap with jicama mango slaw using 14 ingredients and 20 steps. Here is how you can achieve it.

The ingredients needed to make Grilled Chicken Wrap with Jicama Mango Slaw:
  1. Make ready 2 pounds chicken breasts
  2. Get salt (to taste)
  3. Take pepper (to taste)
  4. Get 1 TBsp garlic powder
  5. Prepare 1/3 cup lime juice (divided)
  6. Prepare 4 ripe avocados
  7. Make ready 1 bunch cilantro (chopped)
  8. Get 1 Tsp kosher salt
  9. Take 1 small jicama (diced)
  10. Make ready 1 mango (diced)
  11. Get 4 dollops sour cream
  12. Take 8 tsp shredded Monterey cheese
  13. Make ready 4 burrito sized tortillas
  14. Take 2 Fresno peppers (divided)

Start by prepping the slaw ingredients. Add the shredded cabbage, crunchy jicama, mangoes peeled and cut into matchsticks and cilantro to a salad bowl. Mango and Jicama Salad This pretty salad has become part of my regular summertime rotation because of its freshness and versatility—it's great with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist.

Steps to make Grilled Chicken Wrap with Jicama Mango Slaw:
  1. Season the chicken with salt, pepper, garlic powder, and a small amount of lime juice.
  2. Grill the chicken until done, about 11 minutes per side. (I used a cast iron skillet over medium high heat.)
  3. While the chicken is grilling, prep the rest of the burrito fillings.
  4. Peel and dice the Jicama and place in a medium bowl.
  5. Locate the eye of the mango (little spot where the fruit used to connect to the rest of the plant) and slice to either side along it; this will give you the most fruit while avoiding the pit. Make a grid by cross-cutting the mango pieces, scoop them out with a spoon, and add to the Jicama.
  6. Rinse and dice the cilantro; add a handful to the mango and Jicama.
  7. Add about 1/4 cup lime juice to the mix and stir to incorporate. Set bowl aside.
  8. Slice and remove the avocado flesh and add to a small bowl.
  9. Finely dice the Fresno peppers and discard the ribs and seeds. Add to the bowl.
  10. Add cilantro to bowl.
  11. Add some lime juice to the bowl.
  12. Add salt to the bowl and mix to incorporate. Set bowl aside.
  13. Remove the chicken and let rest 10 minutes.
  14. Meanwhile, layout the tortillas.
  15. Add the avocado mix to each tortilla.
  16. When complete, add chicken on top of avocado spread.
  17. Top chicken with cheese.
  18. Top cheese with Jicama Mango Slaw.
  19. Add sour cream to the burrito and roll to close.
  20. Add burrito to the grill for about 2 minutes per side and serve hot.

Serve this with Kohlrabi Slaw or Jicama Mango Slaw! To jicama, add red and yellow pepper. Toss vegetables with cilantro, vinegar, lime juice, olive oil, sugar, and salt. In a medium saucepan, heat olive oil over medium heat. Jicama has made appearances in salads and snacks for years, but now this vegetable takes the shape of a tortilla.

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