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Key West Chicken Wraps
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1/3 cup honey
- 1/4 cup soy sauce
- 1 teaspoon ground ginger
- 2 cloves garlic, minced
- 1/4 cup sliced scallions
- 1 ripe mango, diced
- 1 avocado, diced
- 1 small jalapeño, minced
- 1/2 jicama, peeled and diced
- 1 head Boston leaf lettuce, separate and clean and dry leaves (or 4 soft whole grain tortillas)
- 2 tablespoons fresh cilantro, chopped
Dressing
- 2 tablespoons fresh lime juice
- 1 tablespoon white balsamic vinegar
- 1 teaspoon honey
- 1/2 teaspoon salt, 1/4 teaspoon white ground pepper
- 1/4 cup extra virgin olive oil
Instructions
- Spray a 9x13 baking pan with non-stick cooking spray. Arrange the chicken thighs in a single layer. Mix remaining ingredients in a bowl and pour over chicken. Cover dish with foil and marinade in the refrigerator for 1-4 hours. Turn chicken once midway through marinating time.
- When ready to cook, preheat oven to 425 degrees. Place chicken, covered, in oven for 20 minutes. Remove chicken from oven, uncover and turn chicken pieces over, and bake for another 15 minutes, until internal temperature is 165 degrees. Dice chicken into bite size pieces.
- For the dressing: combine lime juice, vinegar, honey, salt and pepper. Whisk in olive oil. Set aside.
- In a large bowl, combine avocado, mango, jicama, and jalapeño. Add dressing to taste. Fold in chicken. Season, as needed, with more dressing.
- When ready to serve, arrange lettuce leaves or whole grain tortillas on a platter. Divide Key West Chicken Salad amongst leaves or tortillas. Garnish with cilantro and serve.
- Serves 4
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