Grilled Chicken Baked Wraps With Pico De Gallo

Total Time: 1 hr 26 mins Preparation Time: 1 hr Cook Time: 26 mins

Ingredients

• 4 plum tomatoes, seeded and chopped
• 1 small red onion, chopped
• 1 lime, juice of
• 1 cup cilantro, chopped
• salt & fresh ground pepper
• 2 lbs chicken cutlets
• 2 limes
• 3 tablespoons goya light adobo seasoning
• fresh ground black pepper
• 1 tablespoon oregano
• 4 tablespoons olive oil
• 6 garlic cloves, mashed in a mortar and pestle (or finely chopped)
• 1 tablespoon worcestershire sauce
• 8 large flour tortillas
• cooking spray
• 8 ounces sharp cheddar cheese, shredded (shredding it yourself is best)

Recipe

• 1 make the pico de gallo:.
• 2 combine all ingredients in glass bowl. mix well to combine. refrigerate at least 1/2 hour or until ready to use.
• 3 soak chicken cutlets in water and vinegar for about 10 minutes.
• 4 rinse several times with cold water, pat dry and transfer to mixing bowl or ziploc bag.
• 5 to the chicken add, garlic, juice of 2 limes, olive oil, oregano, light adobo, and black pepper to taste. mix well and let marinade for a least 1/2 hour (the longer it marinades, the better it will taste). if marinating more than one hour, refrigerate, but bring to room temperature before grilling.
• 6 preheat indoor or outdoor grill to medium high heat. (if using indoor grill cook chicken in batches, 2 or 3 at a time).
• 7 add chicken and cook 3 minutes per side. let chicken rest for 10 minutes, then dice in small pieces.
• 8 add chicken to flour tortillas, top with pico de gallo and shredded cheddar cheese.
• 9 roll the tortillas up, place on greased baking sheet seam side down.
• 10 bake @ 350 degrees for 20 minutes.
• 11 enjoy!