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Before you jump to Grilled Chicken Wrap with Jicama Mango Slaw recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Save Money In The Kitchen.

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While it may not taste as good, preparing food in the microwave instead of in the oven will save you a packet of money. Perhaps the realization that an oven uses 75% more energy will motivate you to use the microwave more. Countertop appliances will boil water or even steam vegetables more quickly than your stove, and use a lot less electricity. You would be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned method, but you would be wrong. Mainly if you make certain the dishwasher is full prior to starting a cycle. Preserve even more money by air drying as well as cool drying your dishes instead of heat drying them.

The kitchen alone gives you many small methods by which energy and money can be saved. Efficient living is actually something we can all accomplish, without difficulty. A lot of it really is merely using common sense.

We hope you got benefit from reading it, now let’s go back to grilled chicken wrap with jicama mango slaw recipe. You can have grilled chicken wrap with jicama mango slaw using 14 ingredients and 20 steps. Here is how you do it.

The ingredients needed to make Grilled Chicken Wrap with Jicama Mango Slaw:

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

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.

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