Grilled Chicken Jalapeño Wraps Recipe

About this recipe

A high-protein dinner option featuring grilled chicken-stuffed jalapeños wrapped in crispy maple bacon, perfect for those seeking a flavorful and satisfying meal.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 100 g Fresh Green Jalapeno
• 200 g Dairy Craft Cremella Natural Cream Cheese
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. Marinate 2 chicken breasts with your preferred seasoning and set aside for 15 minutes.
2. 2. Preheat the grill to medium-high heat.
3. 3. Cut 6 jalapeños in half lengthwise, then carefully remove the seeds and veins.
4. 4. Grill the marinated chicken breasts for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for 5 minutes.
5. 5. Chop the grilled chicken into small pieces that can fit into the halved jalapeños.
6. 6. Fill one half of each jalapeño with a piece of chopped chicken and the other half with 120 g of cream cheese. You can season the cream cheese with Namakwali Authentic Mix Seasoning Flavoured Salt and Everest Tasteeto Black Pepper to taste before stuffing.
7. 7. Wrap each stuffed jalapeño half with a piece of chicken, ensuring it slightly overlaps to secure the filling.
8. 8. Thread the wrapped jalapeños onto skewers, leaving a small gap between each piece. Place the skewers on a skewer frame or directly on the grill.
9. 9. Grill the jalapeño wraps for 8-10 minutes, turning occasionally, until the chicken is crispy and slightly charred at the edges.
10. 10. Carefully remove the skewers from the grill. Allow the jalapeño wraps to cool for a few minutes before sliding them off the skewers.
11. 11. Arrange the grilled chicken jalapeño wraps on a serving platter and serve warm. Enjoy!