Jerk Chicken Wraps
Cooking for 2
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Mango chutney sweetens these mouth-watering, jerk-seasoned wraps from Sally Sibthorpe in Shelby Township, Michigan. Great picnic fare, they’re scrumptious served warm or cold.
SERVINGS: 2
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep/Total Time: 25 min.
Ingredients:
- 1/2 pound boneless skinless chicken breast, cut into strips
- 3/4 teaspoon Caribbean jerk seasoning, divided
- 2 teaspoons olive oil
- 1/4 cup cream cheese, softened
- 2 flour tortillas (8 inches)
- 1/4 cup mango chutney
- 2 lettuce leaves
- 1/4 cup julienned sweet red pepper
- 4 thin slices red onion
Directions:
Sprinkle chicken with 1/2 teaspoon jerk seasoning. In a nonstick skillet over medium heat, cook chicken in oil for 5-6 minutes or until juices run clear.
In a small bowl, combine cream cheese and remaining jerk seasoning; spread over tortillas. Spread chutney over cream cheese. Layer with lettuce, chicken, red pepper and onion. Roll up tightly. Yield: 2 servings.