Chicken Jerk Wraps with Lime Mayo

Prep Time: 25 min
Cook Time: 6 hr
Serves: 8

The spicy Caribbean flavours of this dish come together easily in this dish. The lime mayo and jerk rub can both be made ahead of time, and the slow-cooked chicken stays tender and juicy.


Chicken Jerk Wraps with Lime Mayo:

1 1/2 lb (0.7 kg) bone-in, skinless chicken breasts
1 tbsp (15 mL) Jerk Rub/seasoning, recipe follows
1 tbsp (15 mL) thyme, fresh, minced
1 cup (250 mL) water
2 cups (500 mL) green cabbage, finely shredded
1 red pepper
1 mango
1 tbsp (15 mL) lime juice
1 can black beans, drained and rinsed
8 whole wheat tortilla, 10-inch (25 cm)

Jamaican Jerk Rub:

1/2 tsp (2.5 mL) salt
2 tsp (10 mL) allspice, ground
1/2 tsp (2.5 mL) nutmeg, ground
1/2 tsp (2.5 mL) cinnamon
2 tsp (10 mL) pepper
4 tsp (20 mL) thyme, dried
2 tsp (10 mL) onion powder
1 tsp (5 mL) cayenne pepper
1 tbsp (15 mL) sugar

Lime Mayo:

1 clove garlic, minced
1/4 cup (60 mL) red onions, minced
1 tbsp (15 mL) light mayonnaise
1 tbsp (15 mL) lime juice, fresh


Chicken Jerk Wraps with Lime Mayo

1 Sprinkle Jamaican Jerk Rub (recipe below) evenly over the chicken breasts and place in a 3.5L / 4 quart crock of the slow cooker. Bone-in breasts provide better flavour for the meat and sauce.
2 Sprinkle with fresh, minced thyme. Add water to crock pot down the side of the crock to avoid washing off the rub which will create a dark coating over the chicken pieces. Cover, cook on low-heat for 7 hours or on high setting for 3-4 hours.
3 Dice the sweet pepper. Cut mango into larger pieces, peel and dice to the size of the peppers. Combine peppers, mango and shredded green cabbage in a bowl.
4 Remove chicken from cooker and allow to cool 5 minutes, reserving cooking juices. When cool enough to handle, remove chicken from the bone and slice pieces across the grain and place in a shallow bowl. Season sliced chicken with cooking juices from the crock pot and fresh lime juice.
5 To assemble, spread each tortilla with 2 Tbsp (30 mL) of the Lime Mayo (recipe below) and 1/8th of the chicken mixture in centre of each tortilla. Top with ¼ cup (50 mL) vegetables and 2 Tbsp (30 mL) of black beans. Fold up one side of each tortilla; fold in side edges. Roll up to serve. Cut each wrap in half on a diagonal and place on a platter.
6 Sprinkle any remaining vegetable mixture around wraps for garnish. Alternately, cut into 1 inch (2.5 cm) slices for appetizers.

Jamaican Jerk Rub

1 Shake ingredients together in an airtight container. Use extra to season chicken and vegetables for the grill.

Lime Mayo

1 Combine the low fat mayonnaise with finely minced red onion and garlic, fresh squeezed juice of one lime and ¼ tsp (1 mL) of finely grated fresh lime peel. Refrigerate until ready to use.