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Chicken Jerk Wraps with Lime Mayo

Chicken Jerk Wraps with Lime Mayo

The spicy Caribbean flavours of this dish come together easily in this dish. The lime mayo and jerk rub can both be made ahead of time, and the slow-cooked chicken stays tender and juicy.


  • Serves: 8
  • Prep Time:
  • Cook Time:

Chicken Jerk Wraps with Lime Mayo:

  • 1 1/2 lb (0.7 kg) bone-in, skinless chicken breasts
  • 1 tbsp (15 mL) Jerk Rub/seasoning, recipe follows
  • 1 tbsp (15 mL) thyme, fresh, minced
  • 1 cup (250 mL) water
  • 2 cups (500 mL) green cabbage, finely shredded
  • 1 red pepper
  • 1 mango
  • 1 tbsp (15 mL) lime juice
  • 1 can black beans, drained and rinsed
  • 8 whole wheat tortilla, 10-inch (25 cm)

Jamaican Jerk Rub:

  • 1/2 tsp (2.5 mL) salt
  • 2 tsp (10 mL) allspice, ground
  • 1/2 tsp (2.5 mL) nutmeg, ground
  • 1/2 tsp (2.5 mL) cinnamon
  • 2 tsp (10 mL) pepper
  • 4 tsp (20 mL) thyme, dried
  • 2 tsp (10 mL) onion powder
  • 1 tsp (5 mL) cayenne pepper
  • 1 tbsp (15 mL) sugar

Lime Mayo:

  • 1 clove garlic, minced
  • 1/4 cup (60 mL) red onions, minced
  • 1 tbsp (15 mL) light mayonnaise
  • 1 tbsp (15 mL) lime juice, fresh


Chicken Jerk Wraps with Lime Mayo

  1. Sprinkle Jamaican Jerk Rub (recipe below) 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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

Jamaican Jerk Rub

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

Lime Mayo

  1. 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.

Cabbage is used widely throughout the island much the way Canadians use lettuce. Use Jamaican roti if available. Pack extra wraps for lunch the next day.

Nutrition Info

  • Per 290 g serving Amount
  • Calories 410
  • Protein 24 g
  • Fat 11 g
  • Saturated Fat 2 g
  • Carbohydrate 54 g
  • Fibre 10 g
  • Sugar 11 g
  • Cholesterol 40 mg
  • Sodium 880 mg
  • Per 290 g serving % Daily Value
  • Potassium 15
  • Calcium 10
  • Iron 25
  • Vitamin A 10
  • Vitamin C 90
  • Vitamin B6 27
  • Vitamin B12 11
  • Folate 46
  • Magnesium 25
  • Zinc 13

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