Ingredients
Scale
Grilled Chicken Wrap
- Member’s Mark chicken breasts, sliced into tenders
- Member’s Mark block of cheddar cheese, thinly sliced
- 1 16oz. jar of salsa verde (for marinating)
- whole wheat tortillas
- tomatoes, washed and sliced
- lettuce, washed and separated
- fresh pineapple salsa
Fresh Pineapple Salsa
- 1 large pineapple, diced
- 1 bunch of fresh cilantro, chopped
- half a red onion, finely chopped
- juice + zest of 1 lime
- a pinch of sea salt
Instructions
- The day before the BBQ, place the raw chicken in a large zip top bag, and cover the chicken with the entire jar of salsa verde. Place the meat in the refrigerator to let it marinate overnight.
- A few hours before the BBQ, prep the fresh pineapple salsa. Mix the diced pineapple, cilantro, onion and lime juice + zest in a large mixing bowl. Once combined, season the salsa with sea salt. Cover it with cling wrap, and store in the refrigerator until ready to serve.
- Grill the chicken over medium high heat, flipping halfway through the cooking process. Depending on how thick the tenders are, this could take 4-5 minutes on each side. The chicken should be fully cooked (no pink in the center).
- To serve, arrange the fixings so guests can build their own wraps. Be sure to include an assortment of complementary condiments–the pairing possibilities really are endless.