Grilled Chicken Wrap with Jicama Mango Slaw.
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Ingredients requirements Grilled Chicken Wrap with Jicama Mango Slaw:
- Provide 2 pounds chicken breasts.
- Require for salt (to taste).
- Prepare - pepper (to taste).
- Provide 1 TBsp of garlic powder.
- Provide 1/3 cup - lime juice (divided).
- Need 4 for ripe avocados.
- Require 1 bunch for cilantro (chopped).
- Provide 1 Tsp of kosher salt.
- Need 1 small jicama (diced).
- You need 1 for mango (diced).
- Need 4 for dollops sour cream.
- Require 8 tsp - shredded Monterey cheese.
- Provide 4 for burrito sized tortillas.
- Need 2 Fresno peppers (divided).
Grilled Chicken Wrap with Jicama Mango Slaw making process:
- Season the chicken with salt, pepper, garlic powder, and a small amount of lime juice..
- Grill the chicken until done, about 11 minutes per side. (I used a cast iron skillet over medium high heat.).
- While the chicken is grilling, prep the rest of the burrito fillings..
- Peel and dice the Jicama and place in a medium bowl..
- 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..
- Rinse and dice the cilantro; add a handful to the mango and Jicama..
- Add about 1/4 cup lime juice to the mix and stir to incorporate. Set bowl aside..
- Slice and remove the avocado flesh and add to a small bowl..
- Finely dice the Fresno peppers and discard the ribs and seeds. Add to the bowl..
- Add cilantro to bowl..
- Add some lime juice to the bowl..
- Add salt to the bowl and mix to incorporate. Set bowl aside..
- Remove the chicken and let rest 10 minutes..
- Meanwhile, layout the tortillas..
- Add the avocado mix to each tortilla..
- When complete, add chicken on top of avocado spread..
- Top chicken with cheese..
- Top cheese with Jicama Mango Slaw..
- Add sour cream to the burrito and roll to close..
- Add burrito to the grill for about 2 minutes per side and serve hot..
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