Jerk Chicken Wrap

Submitted by: Academy Canada Culinary Arts Program
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Difficulty: Easy
Prep Time: Five Minutes
Total Time: 30 Minutes or Less

4 boneless, skinless
chicken breasts
4 flour tortillas, 10â or larger
Lettuce
Tomatoes
Mayo
Marinade:
1 large red onion, chopped
4 garlic cloves
2 jalapeños, chopped
2 tsp brown sugar
2 tbsp lime juice
2 tsp soy sauce
1 tbsp extra virgin olive oil
1/2 tsp salt
1 tsp black pepper
3/4 tsp dry thyme leaves
1/4 tsp allspice
1/8 tsp nutmeg
1/8 tsp cinnamon
Blend all marinade ingredients together in a food processor, until nearly smooth. Add chicken to a zip-close plastic bag and pour in marinade. Squeeze out the air and seal the bag. Massage the chicken around so itâs all in contact with the marinade. Refrigerate for about 4 hours.
Heat BBQ or oven to 350°F. Remove chicken from the bag and shake off excess marinade. Place chicken on a greased grill (or parchment-lined pan for the oven). Cook to an internal temperature of 165°F and remove to rest before cutting. Dress the tortillas your favourite way â mayo, lettuce, tomatoes etc. Add the sliced chicken and serve immediately.
Yield: 4 servings


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