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!
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