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Chicken Jerk Wraps with Lime Mayo

The spicy Caribbean flavours 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: 25 min
Cook Time: 360 min

Ingredients

Chicken Jerk Wraps

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

Jamaican Jerk Rub

1/2 tsp salt
2 tsp allspice, ground
1/2 tsp nutmeg, ground
1/2 tsp cinnamon
2 tsp pepper
4 tsp thyme, dried
2 tsp onion powder
1 tsp cayenne pepper
1 tbsp sugar

Lime Mayo

1 clove garlic, minced
1/4 cup red onions, minced
1 tbsp light mayonnaise
1 tbsp lime juice, fresh

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

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

Helpful Tip

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
Calories410
Protein24 g
Fat11 g
Saturated Fat2 g
Carbohydrate54 g
Fibre10 g
Sugar11 g
Cholesterol40 mg
Sodium880 mg
Per 290 g serving % Daily Value
Potassium15
Calcium10
Iron25
Vitamin A10
Vitamin C90
Vitamin B627
Vitamin B1211
Folate46
Zinc13