Grilled Chicken Baked Wraps With Pico De Gallo

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READY IN: 1hr 26mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the Pico de Gallo:
  • Combine all ingredients in glass bowl. Mix well to combine. Refrigerate at least 1/2 hour or until ready to use.
  • Soak Chicken cutlets in water and vinegar for about 10 minutes.
  • Rinse several times with cold water, pat dry and transfer to mixing bowl or ziploc bag.
  • To the chicken add, garlic, juice of 2 limes, olive oil, oregano, salt 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.
  • Preheat indoor or outdoor grill to medium high heat. (If using indoor grill cook chicken in batches, 2 or 3 at a time).
  • Add chicken and cook 3 minutes per side. Let chicken rest for 10 minutes, then dice in small pieces.
  • Add chicken to flour tortillas, top with Pico de Gallo and Shredded Cheddar Cheese.
  • Roll the tortillas up, place on greased baking sheet seam side down.
  • Bake @ 350 degrees for 20 minutes.
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