Jerk chicken and salad wraps
A great way to keep jerk chicken light for the summer months. Perfect cooked on the barbie.
Ingredients
For the jerk chicken rotis
- 1 spring onion, finely chopped
- 1 tbsp finely chopped fresh thyme
- 1 tsp ground allspice or ground pimento
- 1 tsp honey
- 1 tsp soy sauce
- 1 tsp vegetable oil
- ½ tsp roughly chopped fresh garlic
- 2 tsp roughly chopped scotch bonnets
- 4 boneless chicken thighs, skin on
- 4 ready-made rotis
- olive oil, for rubbing
- salt and freshly ground black pepper
For the salad
- ½ iceberg lettuce, shredded
- large handful rocket
- 1 x 198g tin sweetcorn, drained
- ½ fresh coconut, flesh grated
- 15 cherry tomatoes, halved
- 200g/7oz tin kidney beans, drained
For the dry coleslaw mix
- 75²µ/2½´Ç³ú red cabbage, shredded
- 75²µ/2½´Ç³ú white cabbage, shredded
- 75²µ/2½´Ç³ú carrots, peeled and grated
- 1 tbsp finely chopped flatleaf parsley
For the mango mayonnaise
- 4-5 tbsp mango ±è³Ü°ùé±ð
- 100ml/3½fl oz mayonnaise
Method
For the jerk chicken, put the spring onion, thyme, allspice, honey, soy sauce, vegetable oil, garlic and chilli in a food processor and blend into a thick paste. Season with salt and pepper.
Put the chicken thighs in a large bowl and rub generously with the paste. Cover and leave to marinate in the fridge overnight.
Preheat a barbecue or griddle pan to high and rub the chicken thighs with a little olive oil. Cook the thighs for 10–15 minutes on each side, until golden-brown, slightly charred and cooked through. Rest the chicken for 2–3 minutes and cut into slices.
Meanwhile mix together the salad ingredients in a bowl. Put the coleslaw ingredients in another bowl and mix to combine. In a third bowl, mix together the mango ±è³Ü°ùé±ð and mayonnaise.
Heat the rotis in a hot frying pan or on the barbecue, until they colour and puff up on both sides.
Place the warm rotis on four plates. Put some salad and coleslaw in the middle of each roti. Top with the jerk chicken, drizzle with the mango sauce, wrap and eat.
