Whole Foods Jamaican Jerk Chicken Wrap Recipe Foodcom

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WHOLE FOODS JAMAICAN JERK CHICKEN WRAP



Whole Foods Jamaican Jerk Chicken Wrap image

Make and share this Whole Foods Jamaican Jerk Chicken Wrap recipe from Food.com.

Provided by Karen in MA

Categories     Chicken

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

8 ounces cooked chicken, off the bone, chopped
3 tablespoons Caribbean jerk marinade (your favorite bottled variety)
1 tablespoon cream cheese
12 inches flour tortillas
3 leaves red leaf lettuce or 3 leaves green leaf lettuce
8 slices red onions (very thin slices)
1/2 cup prepared mango chutney

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.

Nutrition Facts : Calories 373.3, Fat 13.4, SaturatedFat 4.5, Cholesterol 93, Sodium 381.7, Carbohydrate 28, Fiber 2.3, Sugar 3.3, Protein 33.2

JAMMIN' JERK CHICKEN



Jammin' Jerk Chicken image

Make and share this Jammin' Jerk Chicken recipe from Food.com.

Provided by Lexie

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon caribbean jerk seasoning
1 teaspoon thyme
1 teaspoon onion powder
1/4 teaspoon ground allspice
3 teaspoons orange juice
4 boneless skinless chicken breasts

Steps:

  • Combine all seasonings with orange juice to make a spice paste.
  • Rub paste over both sides of the chicken.
  • Grill or broil chicken 5-7 minutes per side or until juices run clear.

Nutrition Facts : Calories 138.7, Fat 3.1, SaturatedFat 0.7, Cholesterol 75.5, Sodium 137.5, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 25.1

JAMAICAN JERK CHICKEN NUGGETS



Jamaican Jerk Chicken Nuggets image

This is a zesty recipe that combines a number of tantalizing flavors. This is a scratch recipe that has much more body than the store bought seasoning. Excellent with red beans & rice!

Provided by Larry E Vaughn

Categories     Chicken Breast

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 19

1/4 cup vegetable oil
3 tablespoons fresh lime juice
3/4 cup white vinegar
1/4 cup soy sauce
1/2 cup orange juice
3 green onions, finely chopped
1 large yellow onion, finely chopped
2 jalapeno peppers, seeded and finely chopped
1 tablespoon sugar
2 tablespoons sea salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1 1/2 teaspoons ground sage
1 1/2 teaspoons fresh coarse ground black pepper
1 1/2 teaspoons cayenne pepper
1 tablespoon ground thyme
1 tablespoon ground allspice
2 tablespoons garlic powder
5 lbs chicken breasts, cut into 1-inch cubes

Steps:

  • Combine all ingredients except chicken in 9x13 deep cake pan or casserole, blending each ingredient as it is added.
  • Add chicken to mixture, mixing well, making sure all pieces are well coated
  • Press chicken firmly in pan, allowing ingredient mixture to cover all pieces of chicken.
  • Cover and refrigerate for up to 2-24 hours.
  • Bake covered @ 375 for one hour.
  • Remove cover and bake @ 400 for 30 additional minutes.
  • Mix well after removing from oven, drain, and serve hot, with red beans & rice.

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