Jerk Chicken Wraps with Bean Salsa and Spicy Mayo
These tasty jerk chicken wraps are a cinch to make – chilli-spiced mayo and pineapple and kidney bean salsa add extra flavour dimensions.
Equipment
- Grill
- Baking Sheet
- Foil
- Mixing Bowls
- Spoon
- Knife
- Cutting Board
Ingredients
Main Ingredients
- 4 free-range skinless chicken breasts thickly sliced
- 2 tsp jerk seasoning
- 1 tbsp fresh thyme leaves
- 1 lime grated zest and juice
- 1 tbsp vegetable oil
For the Salsa
- 200 g fresh pineapple pieces chopped
- 400 g tinned kidney beans drained and rinsed
- 6 spring onions finely sliced
- 1 large handful fresh coriander chopped
- 1 lime grated zest and juice
For the Spicy Mayo
- 1 tbsp hot sauce
- 3 tbsp mayonnaise
To Serve
- 4 tortilla wraps
- 1 handful little gem lettuce shredded
- 1 handful red pepper sliced
Instructions
- Heat the grill to medium. Toss the chicken slices with the jerk seasoning, thyme leaves, lime zest and juice, and vegetable oil until coated. Place on a baking sheet lined with foil and grill for 6 minutes on each side until cooked through and lightly charred.
- To make the salsa, combine the chopped pineapple, kidney beans, spring onions, fresh coriander, and the lime zest and juice in a bowl.
- For the spicy mayo, mix the hot sauce with the mayonnaise until smooth. Season with salt and pepper to taste.
- Gently warm the tortilla wraps under the grill. Spread each with the spicy mayo, then top with shredded lettuce, sliced red pepper, bean salsa, and the grilled chicken pieces. Wrap to serve.
Notes
Keep leftover chicken, salsa, and mayo covered and chilled separately for up to 2 days.
Nutrition
Calories: 563kcalCarbohydrates: 49.6gProtein: 46.2gFat: 17.6gSaturated Fat: 3gFiber: 10.7gSugar: 10.4g
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