What goes in a Jamaican Jerk Chicken Wrap?

A Jamaican Jerk Chicken typically includes: Jerk-marinated grilled chicken for a smoky, spicy flavor. A soft tortilla or flatbread to hold everything together. Fresh toppings like shredded lettuce, diced mango, bell peppers, and red onions. Creamy sauces such as jerk mayo, avocado spread, or yogurt-based dressing. A splash of lime juice or fresh herbs to enhance the flavors.

What goes with Jamaican Jerk Chicken Wrap?

Several side dishes pair well with a Jamaican Jerk Chicken , including: Rice and peas – A traditional Jamaican side with coconut-infused rice and kidney beans. Fried plantains – Sweet and caramelized, balancing the spice of the jerk chicken. Coleslaw – A creamy or vinegar-based slaw to cool down the heat. Tropical fruit salad – Mango, pineapple, and papaya add a refreshing touch. Coconut water or Ting soda – Light and refreshing drinks to complement the spices.

How to make a Jamaican wrap?

To make a Jamaican Jerk Chicken Wrap , follow these steps: Marinate the chicken in jerk seasoning for at least 2-4 hours. Grill, bake, or pan-fry the chicken until fully cooked. Warm the tortilla and spread a base sauce like jerk mayo or avocado spread. Add the toppings , including fresh veggies and mango salsa. Place the sliced jerk chicken on top and drizzle extra sauce if desired. Wrap tightly , folding in the sides first, then rolling from the bottom up. Slice in half and enjoy with your favorite side dish!

Jamaican Jerk Chicken Wrap in Just 20 Minutes

Ingredients

Scale

2 boneless, skinless chicken breasts
2 Scotch bonnet peppers (or habanero for milder heat)
1 tablespoon allspice
3 garlic cloves, minced
1-inch piece of fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon vinegar (white or apple cider)
1 teaspoon brown sugar
1 teaspoon dried thyme
1 tablespoon lime juice
1 teaspoon salt
1/2 teaspoon black pepper
4 flour tortillas
1/2 cup shredded lettuce
1/2 cup diced mango
1/4 cup red onions, sliced
1/4 cup bell peppers, sliced
1/2 avocado, mashed
1/4 cup mayonnaise-based jerk sauce
1 tablespoon cilantro, chopped
1 teaspoon lime juice

Instructions

Blend the Scotch bonnet peppers, allspice, garlic, ginger, soy sauce, vinegar, brown sugar, thyme, lime juice, salt, and black pepper until smooth.
Coat the chicken evenly with the marinade and refrigerate for at least 2-4 hours (overnight for deeper flavor).
Grill the chicken over medium-high heat for 5-7 minutes per side until charred and fully cooked. Alternatively, bake at 400°F (200°C) for 20-25 minutes or sear in a pan for 6-8 minutes per side.
Let the chicken rest for 5 minutes, then slice into thin strips.
Warm the tortillas and spread a layer of mashed avocado or jerk sauce.
Layer shredded lettuce, diced mango, red onions, and bell peppers.
Add sliced jerk chicken and drizzle with extra sauce.
Sprinkle chopped cilantro and a squeeze of lime juice.
Wrap tightly, folding in the sides and rolling up from the bottom.
Slice in half and serve immediately.

Notes

For a milder version, reduce the Scotch bonnet peppers and add honey or coconut milk to balance the heat. Pair with rice and peas, fried plantains, or a fresh mango salad for a complete meal.

Author: clara
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling
Cuisine: Caribbean

Nutrition

Serving Size: 1 wrap
Calories: 420
Sugar: 6g
Sodium: 720mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 32g
Cholesterol: 85mg

Keywords: Jamaican, Jerk Chicken, Wrap, Spicy, Caribbean