Recipe: Tasty Grilled Chicken Wrap with Jicama Mango Slaw

Grilled Chicken Wrap with Jicama Mango Slaw. 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. Combine the mangos, carrot, red bell pepper, and jicama in a large bowl.

Jicama, also known as the Mexican potato/Mexican water chestnut/yam bean, is a large, bulbous root with thick brown skin on the outside and crisp white flesh on the inside. Melissa's Jicama Wraps are the result of peeled jicama being sliced very thinly to take on a tortilla-like shape. Plate chicken with your favorite sides and top with the mango salsa you created. You can cook Grilled Chicken Wrap with Jicama Mango Slaw using 14 ingredients and 20 steps. Here is how you achieve it.

Ingredients of Grilled Chicken Wrap with Jicama Mango Slaw

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

I grilled corn-on-the-cob on a rack above the chicken that I seasoned with butter, olive oil, Mediterranean sea salt, freshly ground peppercorns, and garlic powder. 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.

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..

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. To make the marinade, combine all of the ingredients except the shrimp, linguini, and water in a food processor or blender; blend until the mixture forms a smooth paste. Add the mango, jicama, and onion and toss to combine. Heat a cast-iron skillet over medium-high heat. See great recipes for Chicken BBQ Salad, Jicama Salad (Shank aloo salad) too!