Chicken Jerk Wraps with Lime Mayo

Shake rub ingredients together in an airtight container. Use extra to season chicken and vegetables for the grill.

Combine the low fat mayonnaise with finely minced red onion and garlic, fresh squeezed juice of one lime and ¼ tsp (1 mL) of finely grated fresh lime peel. Refrigerate until ready to use.

Sprinkle Jamaican Jerk rub evenly over the chicken breasts and place in a 3.5L / 4 quart crock of the slow cooker. Bone-in breasts provide better flavour for the meat and sauce.

Sprinkle with fresh, minced thyme. Add water to crock pot down the side of the crock to avoid washing off the rub which will create a dark coating over the chicken pieces. Cover, cook on low-heat for 7 hours or on high setting for 3-4 hours.

Dice the sweet pepper. Cut mango into larger pieces, peel and dice to the size of the peppers. Combine peppers, mango and shredded green cabbage in a bowl.

Remove chicken from cooker and allow to cool 5 minutes, reserving cooking juices. When cool enough to handle, remove chicken from the bone and slice pieces across the grain and place in a shallow bowl. Season sliced chicken with cooking juices from the crock pot and fresh lime juice.

To assemble, spread each tortilla with 2 Tbsp (30 mL) of the Lime Mayo (recipe below) and 1/8th of the chicken mixture in centre of each tortilla. Top with ¼ cup (50 mL) vegetables and 2 Tbsp (30 mL) of black beans. Fold up one side of each tortilla; fold in side edges. Roll up to serve. Cut each wrap in half on a diagonal and place on a platter.

Sprinkle any remaining vegetable mixture around wraps for garnish. Alternately, cut into 1 inch (2.5 cm) slices for appetizers.