Homemade Jerk Chicken Wraps

Ingredients

• 6 pieces Chicken breast, skinless, boneless (Trimmed, flattened to even thickness)
• 1 cup Mixed bell peppers (red, yellow, orange, green) (Diced small)
• 0.5 medium Red onion (Diced small)
• 1 medium Tomato (Diced small)
• 1 cup Lettuce, shredded (Use romaine or iceberg)
• 2 tbsp Wet jerk marinade (store‑bought) (Spicy, can be homemade)
• 2 tbsp Mayonnaise (For the sauce)
• 1 tbsp Ketchup (For the sauce)
• 1 tsp Black pepper, ground
• 2 tsp Garlic powder
• 1 tbsp All‑purpose seasoning
• 1 tbsp Jerk powder seasoning
• 1 tsp Paprika
• 2 tsp Chicken seasoning
• 1 tsp Onion powder
• 1 tsp Dried thyme
• 1 tsp Food‑coloring browning (or dark soy sauce) (For color)
• 3 tbsp Vegetable oil (Cooking and marinating)
• 2 pieces Large flour tortillas (wraps) (8‑inch size)
• 2 tbsp Shredded cheese (optional) (Cheddar or mozzarella)
• 4 pieces Toothpicks (To hold wraps together)

Instructions

1. Flatten and cut chicken

   Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until about ½‑inch thick. Then cut into bite‑size tenders.

   Time: PT5M

2. Prep vegetables

   Dice the mixed bell peppers, red onion, and tomato into small pieces. Shred the lettuce. Set aside in separate bowls.

   Time: PT10M

3. Combine dry seasonings

   In a small bowl mix black pepper, garlic powder, all‑purpose seasoning, jerk powder, paprika, chicken seasoning, onion powder, dried thyme, and browning.

   Time: PT2M

4. Season and marinate chicken

   Add the chicken tenders to the glass bowl, pour in the wet jerk marinade, 1 tsp dried thyme, 1 tsp browning, 1 tbsp oil, and most of the dry seasoning mix. Massage until evenly coated.

   Time: PT2M

5. Marination time

   Cover the bowl with plastic wrap and let the chicken rest at room temperature for at least 20 minutes to absorb flavors.

   Time: PT20M

6. Sear chicken – first side

   Heat 1 tbsp oil in a skillet over medium heat. Add the chicken pieces in a single layer and cook undisturbed for 5 minutes until golden.

   Time: PT5M

   Temperature: medium heat

7. Sear chicken – second side

   Flip the chicken and continue cooking for another 8 minutes on medium‑high heat until fully cooked (internal temp 165°F).

   Time: PT8M

   Temperature: medium‑high heat

8. Add quick veggies

   Push the chicken to one side, add a splash of oil, then toss in a handful of sliced red onion, a few pieces of bell pepper, and optional BBQ sauce. Stir for about 30 seconds.

   Time: PT0.5M

   Temperature: medium‑high heat

9. Remove chicken from pan

   Transfer the cooked chicken and veggies to a plate; keep warm.

   Time: PT1M

10. Prepare the sauce

    In a small bowl combine 2 tbsp mayonnaise, 1 tbsp ketchup, and the reserved seasoning mix. Stir until smooth.

    Time: PT2M

11. Assemble the wraps

    Lay a tortilla flat, sprinkle a little cheese (if using), add a layer of chicken, then top with lettuce, bell peppers, tomato, and red onion. Drizzle with the sauce.

    Time: PT5M

12. Secure wraps

    Fold the sides and roll tightly. Insert a toothpick to hold the wrap together.

    Time: PT1M

13. Final sear for crispness

    Add a thin layer of oil to the skillet, place the wraps seam‑side down, cover loosely and cook for 2 minutes until the tortilla is lightly browned and crisp.

    Time: PT2M

    Temperature: medium heat

14. Rest and serve

    Remove wraps, let rest 2 minutes, then slice diagonally and serve with extra sauce on the side.

    Time: PT2M

Nutrition Facts

Calories

590

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken breast, skinless, boneless: Chicken thighs, Turkey breast
• Instead of Mixed bell peppers (red, yellow, orange, green): Any bell pepper
• Instead of Red onion: White onion, Shallots
• Instead of Tomato: Cherry tomatoes
• Instead of Lettuce, shredded: Spinach, Cabbage
• Instead of Wet jerk marinade (store‑bought): Homemade jerk sauce
• Instead of Mayonnaise: Vegan mayo
• Instead of Ketchup: Tomato sauce
• Instead of Food‑coloring browning (or dark soy sauce): Dark soy sauce
• Instead of Vegetable oil: Canola oil, Olive oil
• Instead of Large flour tortillas (wraps): Corn tortillas (gluten‑free)
• Instead of Shredded cheese (optional): Vegan cheese

Equipment Needed

• Sharp chef’s knife
• Cutting board
• Meat mallet or rolling pin
• Glass mixing bowl
• Measuring spoons
• Large skillet or frying pan
• Spatula or tongs
• Small bowl for sauce
• Plate or serving dish
• Toothpicks (optional)
• Meat thermometer (optional)

Critical Steps — Do Not Skip

• Flatten chicken to even thickness to avoid dryness
• Marinate chicken for at least 20 minutes for flavor penetration
• Cook chicken until internal temperature reaches 165°F
• Final sear of the assembled wrap to crisp the tortilla

Chef Tips from the Video

• Use a heavy cast‑iron skillet for even searing
• Let the cooked chicken rest 2‑3 minutes before slicing to keep juices inside
• A splash of dark soy sauce (browning) gives a beautiful caramel color without added sugar
• If you like extra crunch, add a few sliced cucumber strips.

Troubleshooting

Storage

Refrigerator: Store cooked chicken, sauce, and cut vegetables separately in airtight containers for up to 3 days. Assemble wraps fresh.

Freezer: Portion cooked chicken (without lettuce) in freezer bags; freeze up to 2 months. Thaw before reheating.

Room temperature: Assembled wraps are best eaten immediately; they may become soggy if left at room temperature for more than 1 hour.

Make-Ahead Tips

• Marinate the chicken the night before for deeper flavor
• Dice all vegetables and store in airtight containers
• Prepare the mayo‑ketchup sauce and keep refrigerated
• Cook chicken ahead and reheat gently before assembling wraps