Jerk Chicken Wraps Recipes

JERK CHICKEN TORTILLA WRAPS

Steps:

• Sprinkle chicken with 1/2 teaspoon jerk seasoning. In a nonstick skillet over medium heat, cook chicken in oil for 5-6 minutes or until meat is no longer pink. , In a small bowl, combine cream cheese and remaining jerk seasoning; spread over tortillas. Spread chutney over cream cheese. Layer with the lettuce, chicken, red pepper and onion. Roll up tightly.

JERK CHICKEN WRAPS

Steps:

• Sprinkle chicken with 1/2 teaspoon jerk seasoning. In a nonstick skillet over medium heat, cook chicken in oil for 5-6 minutes or until meat is no longer pink. , In a small bowl, combine cream cheese and remaining jerk seasoning; spread over tortillas. Spread chutney over cream cheese. Layer with the lettuce, chicken, red pepper and onion. Roll up tightly.

JERK CHICKEN COLLARD WRAP

Steps:

• Remove the stems up to the leafy part of the collards. Lay each collard leaf underside up on a flat surface. Locate the thickest part of the stem and use a vegetable peeler to shave off the top for even thickness (this makes it easier to roll up the leaves).
• Fill a large wide skillet or pan with just enough water to coat the bottom. Arrange a few leaves at a time in a circle, overlapping, in the bottom of the skillet and sprinkle lightly with salt. Repeat with the remaining leaves. Put the skillet over medium-high heat and as soon as steam appears, lower the heat to medium, cover and steam until the collards are green, tender and pliable, 5 to 6 minutes. Use tongs to transfer the leaves to a baking sheet to cool completely.
• Meanwhile, arrange a rack in the top of the oven and preheat the broiler. Scatter the coconut on a baking sheet and broil until toasted, 15 to 30 seconds. Transfer to a medium bowl. Coat the chicken in 1 tablespoon of the jerk seasoning and 1 tablespoon of the yogurt. Arrange the chicken tenders on the baking sheet and broil until lightly browned and cooked through, about 4 minutes per side.
• Add the beans to the bowl with the coconut and use a fork to mash lightly. Combine the cabbage, lime juice and remaining 1/4 cup yogurt and 1 tablespoon jerk seasoning in a separate bowl.
• Lay a collard leaf underside up on a work surface. Lay a piece of chicken across the middle. Top the chicken with a couple slices of avocado and strips of pepper. Pile an eighth of the coconut black beans next to the chicken. Pile an eighth of the cabbage mixture next to the beans. Fold in the sides of the collard leaf and roll up like a burrito. Repeat with the remaining leaves and filling ingredients.

JAMAICAN JERK CHICKEN

Steps:

• Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
• In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
• Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
• Preheat an outdoor grill for medium heat.
• Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

WHOLE FOODS JAMAICAN JERK CHICKEN WRAP

Steps:

• Toss the chicken with the marinade and set aside.
• Spread cream cheese on the tortilla and place 2 leaves of lettuce on top.
• Transfer marinated chicken onto the lettuce, add red onions and chutney, then top with final lettuce leaf.
• Roll up tortilla tightly and cut in half diagonally.