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Grilled Chicken Sausages with Jicama Slaw

Serves 6 to 8
Time 40 min
Chicken sausages make a great addition to any cookout, especially when paired with this crisp, Mexican-inspired slaw.
Ingredients
  • 1 1/2 pound jicama, peeled
  • 3/4 cup sour cream
  • 3 green onions, chopped
  • 1/2 cup frozen yellow corn kernels, thawed or 1 ear fresh corn, shucked, kernels removed
  • 1/2 cup cooked black beans, rinsed and drained
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 tablespoons rice vinegar
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon fine sea salt
  • 6 chicken sausages
  • 6 flour tortillas
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Exclusively for Prime members in select ZIP codes.

Method

Shred jicama on the large holes of a box grater.

Working with one handful at a time, squeeze jicama firmly to remove excess liquid; discard liquid and transfer jicama to a large bowl.

Add sour cream, green onions, corn, beans, parsley, vinegar, cayenne and salt and fold together to combine.

Set aside while grilling the sausages.

Prepare a grill for medium heat cooking.

Grill sausages until browned and cooked through, turning occasionally, about 10 minutes.

Grill tortillas until lightly browned and softened, about 30 seconds on each side.

Wrap sausages in tortillas and serve with slaw.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 1/2 pound jicama, peeled
  • 3/4 cup sour cream
  • 3 green onions, chopped
  • 1/2 cup frozen yellow corn kernels, thawed or 1 ear fresh corn, shucked, kernels removed
  • 1/2 cup cooked black beans, rinsed and drained
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 tablespoons rice vinegar
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon fine sea salt
  • 6 chicken sausages
  • 6 flour tortillas
Shop with Prime

Exclusively for Prime members in select ZIP codes.