Grilled jerk chicken rolled in flatbread with mango, cabbage slaw and a cooling yogurt sauce, a portable take on Jamaica's iconic dish.
This wrap adapts jerk chicken, Jamaica's most famous export, into a portable lunch format, the fiery scotch bonnet and allspice marinade doing the same essential flavor work as the traditional grilled version. Fresh mango and a simple cabbage slaw provide sweetness and crunch to balance the jerk seasoning's heat, while a cool yogurt sauce helps temper the marinade's considerable spice for those less accustomed to it. Rolled tightly in flatbread, this format keeps jerk chicken's distinctive smoky, spicy character intact while making it easy to eat on the go, a modern spin on a deeply traditional Jamaican flavor profile.
Serves 4
Blend scallions, scotch bonnet, garlic, allspice, brown sugar, soy sauce, oil and lime juice into a smooth paste.
Coat the chicken thoroughly in the jerk marinade and refrigerate at least 1 hour, ideally longer.
Marinate for as long as you can manage — even a shorter marinade time benefits significantly from a few extra hours if possible.
Grill or sear the chicken over medium-high heat, 6-7 minutes per side, until charred and cooked through; slice.
Whisk yogurt with lime juice.
Warm the flatbread briefly on a dry skillet.
Layer sliced jerk chicken, mango and cabbage onto the flatbread, then drizzle with the yogurt sauce.
Roll tightly and serve immediately.
Marinate for as long as possible, since the jerk seasoning's deep flavor depends on real time to penetrate the chicken.
Seed the scotch bonnet if you want a milder wrap; the seeds carry much of the pepper's considerable heat.
Use ripe, sweet mango to balance the jerk seasoning's spice most effectively.
A spicier version leaves the scotch bonnet seeds in, or adds an extra pepper.
Adding avocado gives extra creaminess alongside the yogurt sauce.
Grilled shrimp can substitute for chicken with the same jerk marinade.
Cooked chicken keeps refrigerated up to 3 days; assemble fresh wraps rather than storing pre-rolled ones, since the bread softens quickly once filled.
Jerk seasoning has deep roots among Jamaica's Maroon communities, and this wrap format reflects the modern global spread and adaptation of jerk chicken's bold, distinctive flavor into new, portable formats.
Yes, seed the scotch bonnet thoroughly or use fewer peppers, and the yogurt sauce will further help cool the overall heat.
Habanero peppers are the closest substitute in both heat level and fruity flavor.
It was likely overcooked — check for doneness a few minutes early, since thin chicken pieces cook quickly on a hot grill.
Per serving (320g / 11.3 oz) · 4 servings total
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