Caribbean Jerk Chicken Wraps

After my intense research for the perfect wrap for my hike last weekend I decided just to create my own recipe. The mango/shrimp recipe inspired me to do a Caribbean-style wrap with sweet and savory flavors.

What’s inside? Jamaican jerk chicken, avocado, sauteed onions, and mango jalapeno salsa on a bed of lettuce and mayo.

I’ve made Jamaican Jerk Chicken before- the spice rub has about twenty different spices. Luckily I had eighteen of them on hand.

Mango salsa with jalapenos, cilantro, and lime juice

Delicious! The perfect intermission to the hike- if only we were able to feel our fingers while we ate them. This recipe is one for the short list.

Caribbean Jerk Chicken Wraps (serves 4)

Ingredients

• 8 pieces chicken breast tenders
• Jamaican Jerk Spice Rub (see below)
• 2 avocados, sliced
• 1 mango, cut into 1/2 inch cubes
• 1 jalapeno, seeded and minced
• 2 tbs cilantro, chopped
• fresh lime juice
• 1/2 c mayo
• 1 red onion
• 1 tbs olive oil
• 4 whole romaine leaves
• 4 flour tortillas

Jamaican Jerk Spice Rub (Thanks Allrecipes!)

• 1 tsp salt
• 1 tsp ground allspice
• 1 tsp packed brown sugar
• 1 tsp onion powder
• 1/2 tsp dried garlic granules
• 1/2 tsp nutmeg
• 1/2 tsp black pepper
• 1/2 tsp powdered ginger
• 1/4 tsp cayenne pepper
• 1/4 tsp ground cinnamon
• 1/4 tsp dried thyme

Put it all together:

1. Heat grill  to medium-high (I used a George Foreman) and spray with non-stick cooking spray
2. In a small bowl, combine spices in Jamaican jerk spice rub
3. Rub spices on both sides of chicken pieces
4. Grill chicken until cooked thoroughly, about ten minutes
5. Heat oil over medium-high heat in a frying pan
6. Cut onion into 1/2 inch thick slices and saute in olive oil until transparent
7. In a small bowl, combine mango, cilantro, jalapeno, and lime juice
8. After chicken is done cooking, slice diagonally
9. On each tortilla round, distribute even amounts of mayo, avocado, mango salsa, onion, lettuce and chicken.