Caribbean Jerk Chicken Wrap

🛒 Ingredients

• Chicken Breast, boneless, skinless 150 g · 247 kcal
• Large Flour Tortilla 60 g · 180 kcal
• Scotch Bonnet Pepper, minced 5 g · 1 kcal
• Green Onions (scallions), chopped 10 g · 3 kcal
• Fresh Thyme Leaves 2 g · 1 kcal
• Ground Allspice 2 g · 5 kcal
• Fresh Ginger, grated 5 g · 4 kcal
• Garlic Cloves, minced 5 g · 7 kcal
• Dark Brown Sugar, packed 10 g · 38 kcal
• Low Sodium Soy Sauce 10 g · 5 kcal
• Lime Juice 15 g · 4 kcal
• Olive Oil 5 g · 45 kcal
• Red Cabbage, shredded 30 g · 9 kcal
• Carrot, shredded 30 g · 12 kcal
• Fresh Mango, diced 50 g · 30 kcal
• Red Onion, thinly sliced 10 g · 4 kcal
• Mayonnaise (full fat) 20 g · 136 kcal
• Fresh Cilantro, chopped 5 g · 1 kcal

👨‍🍳 Instructions

1. In a food processor or blender, combine minced Scotch Bonnet pepper, chopped green onions, thyme, allspice, grated ginger, minced garlic, brown sugar, soy sauce, and 5g of lime juice to create the jerk marinade. Blend until smooth.
2. Cut the chicken breast into strips and toss with the jerk marinade, ensuring all pieces are well coated. Marinate for at least 30 minutes, or preferably 2 hours in the refrigerator.
3. Heat olive oil in a large skillet or grill pan over medium-high heat. Cook the marinated chicken strips for 5-7 minutes per side, until fully cooked through and slightly charred.
4. While chicken cooks, prepare the vegetables: shred red cabbage and carrot, dice fresh mango, and thinly slice red onion. For the sauce, mix mayonnaise with the remaining 10g of lime juice and chopped cilantro.
5. Warm the flour tortilla in a dry skillet for about 15-20 seconds per side until soft and pliable.
6. To assemble, spread a spoonful of the lime-cilantro mayonnaise on the warm tortilla. Layer with shredded cabbage and carrot, cooked jerk chicken, diced mango, and sliced red onion.
7. Roll up the tortilla tightly to form a wrap, then slice in half diagonally before serving immediately.