Categorized |Chicken

Jerk Chicken Wraps.

With just 3 recipes left in the “party food” theme we have going for November, I thought it was time to do something with bold Caribbean flavors. These jerk chicken wraps are excellent as everyday sandwiches for your family or watch your guests make a dash for the platter when you present these at your holiday gathering. You’ll be astonished at how moist and juicy the jerk chicken will be and with the fresh tropical fruit.. your taste buds will achieve a level of excitement reserved for food your mom makes which you still crave.

You’ll Need…

3 lb chicken breast (boneless)
1 1/2 cups jerk marinade
1 tablespoon veg oil
1 1/2 cups carrots (julienne and blanched)
1 1/2 cups lettuce
1 1/2 cup mango julienne
1 1/2 cup cucumber (ribbons)
1 1/2 cup pineapple chunks
10 inch flour tortillas (about 8-10)

Notes: I used my favorite packaged jerk marinade and suggest you do the same to save time. There’s been many requests since posting the video for this recipe, for the sort of garlic spread I used when putting it together. Directly below this recipe I’ll share that with you and since I don’t have a video for it, I’ll get one posted in the coming weeks.

The first step in making these jerk chicken wraps is to broil the chicken. Wash, drain and pat the chicken breasts dry with paper towels, then pour in the marinade and allow to marinate for at least 1 hr. Set your oven on the broil setting and move the rack so it’s about 6-8 inches away from the main heat source. Line a baking pan with tin foil (easy clean up after) and brush on the oil or you can certainly use cooking spray. Now place the chicken on the tray, pour remaining marinade onto them and broil for 10 minutes. Then remove from the oven, flip over and broil for another 8 minutes. If you’re using thick chicken, broil an additional 4 minutes. Set aside to cool as you prepare the other ingredients.

As the chicken cools, it’s time to prepare the mango, carrots, cucumber and lettuce. With the carrots, you’ll need to bring about 3 cups of water to boil and toss in the julienne carrots into it for 25 seconds. Then place immediately into a bowl with ice water to stop the cooking process. Drain and pat dry with paper towels. Shred the lettuce (I used iceberg) and make sure the mango is firm and not over-ripe or it will be difficult to julienne .When the chicken is cool, slice into1/4 inch strips and if you have any drippings in the pan you broiled it in, pour it over the sliced chicken and give it a good mix.

It’s all about assembling the jerk chicken wraps now.  Open out one of the flour tortillas, then spread about a teaspoon of the garlic spread across a 1 inch strip across the tortilla.  Now place (across one end) a bit of the chicken, mango, pineapple, lettuce and cucumber ribbons and roll (try to tuck in everything as you roll) tightly. Then slice on a bios in the middle so you have two pieces of jerk chicken wrap. You’ll need toothpicks to hold these together.

If you’re wondering if we need a dipping sauce for this, the answer is no. The flavors of this will be enough to captivate everyone’s appetite on it’s own. You can make these ahead of time, cover with plastic wrap and store in the fridge.

For the garlicky spread you’ll need:

2 (8 ounce) containers plain Greek yogurt
2 cucumbers – peeled, seeded and diced
1 tablespoon olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic

Directions: In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

* you can add a drop or 2 of honey as well if you want.


Winner Wanted!

Yes, it’s that time again. I’ve got a cool Keith Haring tote bag to give away to one lucky reader and I’m hoping it’s you. Over the past few months we’ve been giving away a lot of cookbooks on the site, so we thought we’d do something a little different tonight. This wicked looking tote bag is very stylish and I’m sure you’ll find use for it on your grocery shopping trips. All you have to do is leave me a comment below and your name will be automatically entered to win. Yea.. it’s that simple.

There are two bonus ways you can have your name entered in the contest, giving you 3 chances at winning. Along with leaving a comment below, go to the Facebook fan page and/or the Youtube cooking channel and leave a comment  there. I don’t care what your comment is, but it would be nice if you could tell me what you like about Caribbean cuisine.

Here are the rules pertaining to winning this tote bag

– contest is open to everyone globally (even if you won something here before)

– there are 3 ways to enter your name (see above)

– 1 winner will be chosen at random (if you left 3 comments, your name will be entered 3 times)

– contest is open from November 28– to midnight December 10.

– winner will be announced within 1 week of the official close date.

– the winner will have 1 week to contact us with their mailing address

– we will cover all shipping expenses (standard mail)

I hope you take a moment to enter your name as I’d really like to mail this Keith Haring tote bag out to you. It’s simple, free and fun

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.


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243 Responses to “Jerk Chicken Wraps.”

  1. Holly says:

    Love all your recipes. They are so tasty. Caribbean food has such zest!

  2. veronica lewis says:

    Hi Chris, lots of recipes to choose from. So glad you included the oil-down recipe. Once you,ve tasted a good one, you,re smitten forever! I don’t eat pork, so I substitue pig tail with fresh mackerel and other types of fish. By the way, are you Grenadian? I’d love to win that bag!! God bless.

  3. I love your recipe videos with step by step makes it easy to cook my self without asking my dad to make them for me

  4. Jessica says:

    I love your cooking! Best recipes around!

  5. ramona harry says:

    i would so love one

  6. Lesa-Anne says:

    Looks so delicious. I really have to try this. I love your website. Thanks for all these wonderful recipes!

  7. Jenn says:

    best recipe ever! I'm a sucker for wraps – because they are easy and healthy for work. Grill it in the panini press and delicious!

  8. sharie says:

    They look so yummy, can't wait to make them

  9. Ruby Cox says:

    Dear Chris;

    I haven’t written for a know life ggoes on. Ut

    I’ve followed your virile and ha e made many of the dipping sauces a main dishes and my family is asking me for recipes Carribean food spit es up eating and life. Thank you for your web site.

  10. natasha graham says:

    everytime i cook i always refer to your recipes thanks

  11. Sharon Cheeseboro says:

    Hi Chris I love you recipe I’m going to try this recipe

  12. Tricia says:

    Love your recipes. I'm familiar with a lot of them, being from Trinidad myself.

  13. Sonja Jamison says:

    My love of Caribbean food comes from my trips to Belize. On Ambergris Caye in San Pedro town, there is a little place called Abi– they serve the best jerk with love!

    Since then, i have come to love your site and enjoy making many of the recipes in the dead of a North American winter. Thank you!

  14. Travika Williams says:

    Hey Chris This recipe looks delicious. I love cooking can't wait to try it!

  15. Raynell De Freitas says:

    Love your recipes, trying the banana fritters today.


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