Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, grilled chicken wrap with jicama mango slaw. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
I served it with grilled chicken tandoori kabobs. The mangos we got were nice and sweet which makes a big difference. I left out the carrots just because I don't like them but we didn't reduce the.
Grilled Chicken Wrap with Jicama Mango Slaw is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Grilled Chicken Wrap with Jicama Mango Slaw is something which I’ve loved my entire life.
To get started with this particular recipe, we have to 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 that.
The ingredients needed to make Grilled Chicken Wrap with Jicama Mango Slaw:
- Make ready 2 pounds chicken breasts
- Take salt (to taste)
- Make ready pepper (to taste)
- Prepare 1 TBsp garlic powder
- Get 1/3 cup lime juice (divided)
- Get 4 ripe avocados
- Make ready 1 bunch cilantro (chopped)
- Make ready 1 Tsp kosher salt
- Prepare 1 small jicama (diced)
- Get 1 mango (diced)
- Prepare 4 dollops sour cream
- Get 8 tsp shredded Monterey cheese
- Take 4 burrito sized tortillas
- Take 2 Fresno peppers (divided)
A simple tasty recipe for Jiama Mango Slaw with Orange, Lime and Cilantro. This mango jicama slaw with a spicy and sweet mango dressing is a Trader Joe's copycat recipe. I love enjoying it as a summer side with a grilled protein or as a topping for tacos or burgers. Mango jicama slaw is really quick and easy to make but so delicious.
Instructions to make Grilled Chicken Wrap with Jicama Mango Slaw:
- 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.
Great on top of tacos or as a side salad. This mango jicama slaw is really quick and easy to make. It doesn't have many ingredients, but the fantastic fresh flavors are so tasty. Show: Hot off the Grill with Bobby Flay. Get your tropical vibe going with this cool and crunchy slaw.
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