Easiest Way to Make Tasty Grilled Chicken Wrap with Jicama Mango Slaw

Grilled Chicken Wrap with Jicama Mango Slaw. Grilled Chicken Wrap with Jicama Mango Slaw step by step. 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.

Grilled chicken breast doesn't have to be dry and boring. Follow along as Jet Tila will show us how to marinate and baste chicken. How to Make Trader Joe's Copycat Mango Jicama Slaw. 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. You need 2 pounds of chicken breasts.
2. You need of salt (to taste).
3. You need of pepper (to taste).
4. Prepare 1 TBsp of garlic powder.
5. It's 1/3 cup of lime juice (divided).
6. You need 4 of ripe avocados.
7. Prepare 1 bunch of cilantro (chopped).
8. You need 1 Tsp of kosher salt.
9. Prepare 1 of small jicama (diced).
10. It's 1 of mango (diced).
11. It's 4 of dollops sour cream.
12. You need 8 tsp of shredded Monterey cheese.
13. It's 4 of burrito sized tortillas.
14. It's 2 of 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. Add the fresh mango, olive oil, rice vinegar, honey, lime juice, garlic, red pepper, and sea salt into a high powered blender and blend until smooth. 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!

Grilled Chicken Wrap with Jicama Mango Slaw step by step

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..

Try it with coconut-flavored vinegar for a fun tropical twist. Jicama has made appearances in salads and snacks for years, but now this vegetable takes the shape of a tortilla. I made the recipe as stated, except I omitted the salad greens and I used a little sour cream on the tacos. The meal was tasty -- the jicama slaw especially so -- but it seemed to lack a little oomph. Next time I might try eating them on small flour tortillas.