Caribbean Jerk Chicken Wrap
Grilled chicken breast marinated in jerk spices, lime, and ginger, wrapped in a warm tortilla with fresh vegetables and a cooling sauce. Served warm with charred edges and bright citrus aromatics.
Ingredients
Method
Combine lime juice, minced ginger, minced garlic, jerk seasoning, and olive oil in a bowl.
Coat chicken breasts on all sides with the marinade. Refrigerate for at least 30 minutes, up to 24 hours.
Heat grill to medium-high heat (about 400°F). Oil the grates to prevent sticking.
Grill marinated chicken for 6–7 minutes per side, until internal temperature reaches 165°F and char marks appear. Transfer to a cutting board.
Warm tortillas on the grill for 30 seconds per side, or wrap in foil and warm indirectly.
Slice cooked chicken into strips.
Lay out a warm tortilla. Spread 2 tbsp cilantro-lime crema down the center.
Top with chicken strips, shredded red cabbage, cucumber slices, red onion, and fresh cilantro.
Roll tortilla tightly, folding in the sides first to contain the filling. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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