Who wears black, was white, and got red all over?

So it is suddenly summertime in Minnesota, as evidence by the raging sunburn I got yesterday. Hoping I can still avoid Melanoma City: Population Me.

Beyond just making me red, summertime weather calls for summertime recipes, including this no-oven-needed-but-go-fire-up-the-grill one.

Sweet Chicken Wraps with Mango Pico de Gallo  makes 6 wraps
3 large boneless skinless chicken breasts, pounded to 1" thick
1 bottle Hawaiian or Caribbean type marinade (Lowry's makes some good ones)
1 ripe mango, diced
1 cup tomatoes, diced (I used 4 Roma tomatoes)
3/4 cup diced yellow onion
1 jalapeno, seeded and minced
1/2 cup cilantro, chopped
3 teaspoons lime juice
6 whole grain medium sized wraps
2 cups Mixed greens

Place chicken in a large resealable bag along with the bottle of marinade. Refrigerate for at least an hour (can sit overnight as well).

Combine all remaining ingredients in a medium bowl. Pico can be refrigerated for a few hours in advance as well.

When ready to assemble, heat grill to medium-high. Grill chicken until the internal temp reaches 165 degrees.  Let cool for a few minutes before slicing it into 1" wide strips. Assemble wraps with chicken, pico, and mixed greens.  Can be eaten warm or chilled.

Now that that's done, does Costco sell aloe by the gallon by chance?