Grilled Chicken Baked Wraps With Pico De Gallo

Name: Grilled Chicken Baked Wraps With Pico De Gallo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Pico de Gallo; 4 plum tomatoes, seeded and chopped; 1 small red onion, chopped; 1 lime, juice of; 1/2 cup cilantro, chopped; salt & fresh ground pepper; For the Grilled Chicken; 2 lbs chicken cutlets, thinly sliced; 2 limes, juice of; salt & freshly 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; Other Ingredients; 8 large flour tortillas; cooking spray; 8 ounces sharp cheddar cheese, shredded

Servings: persons

For the Pico de Gallo
4 plum tomatoes, seeded and chopped
1 small red onion, chopped
1 lime, juice of
1/2 cup cilantro, chopped
salt & fresh ground pepper
For the Grilled Chicken
2 lbs chicken cutlets, thinly sliced
2 limes, juice of
salt & freshly 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
Other Ingredients
8 large flour tortillas
cooking spray
8 ounces sharp cheddar cheese, shredded

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, 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.
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.

1753

kcal

Calories

Fat

220

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the Pico de Gallo, 4 plum tomatoes, seeded and chopped, 1 small red onion, chopped, 1 lime, juice of, and more.

Yes, Grilled Chicken Baked Wraps With Pico De Gallo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!