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Grilled Chicken Wraps + Fresh Pineapple Salsa


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

  1. 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.
  2. 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.
  3. 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).
  4. 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.