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

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, grilled chicken wrap with jicama mango slaw. It is one of my favorites. For mine, I’m gonna make it a 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 recipe, we have to prepare a few components. You can have grilled chicken wrap with jicama mango slaw using 14 ingredients and 20 steps. Here is how you can achieve that.

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

Toss vegetables with cilantro, vinegar, lime juice, olive oil, sugar, and salt. In a medium saucepan, heat olive oil over medium heat. In a large bowl, whisk together lime juice, zest, apple cider vinegar, honey, jalapeno, salt and pepper, to taste. TJ's has essentially done all the heavy lifting for you and thinly sliced jicama, turning it into wraps that would be perfect for tacos, sandwiches, quesadillas and more.

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.

How to Make Trader Joe's Copycat Mango Jicama Slaw. Start by prepping the slaw ingredients. Add the shredded cabbage, crunchy jicama, mangoes peeled and cut into matchsticks and cilantro to a salad bowl. Pour dressing over carrot mixture, tossing to coat. 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!

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