Recipe: Delicious Grilled Chicken Wrap with Jicama Mango Slaw

Grilled Chicken Wrap with Jicama Mango Slaw. Toss the shrimp with the jerk spice mix and let sit while you assemble the slaw. Charred burgers, dry chicken, a brisket my husband once described as "an old boot." It just makes sense to serve a fresh and fruity slaw with this grilled steak recipe - summer is here and all Super sweet mango, zingy ginger and crunchy jicama make a tasty team in this summer slaw recipe - it's. This mango jicama slaw with a spicy and sweet mango dressing is a Trader Joe's copycat recipe.

Grilled Chicken Lettuce Wraps - grilled asian marinated chicken thighs served with a cool slaw of carrots, cucumbers, and mango in lettuce leaves. Find this Pin and more on SOUP and SALAD Recipes by Madam Palooza Vintage Rentals. We get it, grilled chicken is your go to. You can have Grilled Chicken Wrap with Jicama Mango Slaw using 14 ingredients and 20 steps. Here is how you achieve that.

Ingredients of Grilled Chicken Wrap with Jicama Mango Slaw

1. Prepare 2 pounds of chicken breasts.
2. You need of salt (to taste).
3. You need of pepper (to taste).
4. It's 1 TBsp of garlic powder.
5. Prepare 1/3 cup of lime juice (divided).
6. Prepare 4 of ripe avocados.
7. You need 1 bunch of cilantro (chopped).
8. You need 1 Tsp of kosher salt.
9. You need 1 of small jicama (diced).
10. You need 1 of mango (diced).
11. You need 4 of dollops sour cream.
12. It's 8 tsp of shredded Monterey cheese.
13. You need 4 of burrito sized tortillas.
14. Prepare 2 of Fresno peppers (divided).

Add mangos, jicama, cabbage, and scallions; toss to coat. Jicama stands in for cabbage in the slaw topping for these homemade chicken mole tacos. Its crunch complements the juicy mango without getting soggy. Chicken Mole Tacos with Mango-Jicama Slaw. this link is to an external site that may or may not meet accessibility guidelines.

Grilled Chicken Wrap with Jicama Mango Slaw instructions

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..

While the chicken is marinating, make the mango slaw. In a medium mixing bowl combine the mangoes, red pepper, red onion, cilantro, salt Remove the chicken from the marinade and shake off any excess yogurt mixture. Mango, mint, and jicama add Latin-American zing to these speedy, no-cook chicken wraps. To serve, add chicken to mango mixture; toss to combine. This content is created and maintained by a third party, and imported onto this page to help users.