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Jerk Chicken Wraps Recipe

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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.

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2 Servings
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 Crisco® Extra Virgin Olive Oil or Canola Oil
1/4 cup cream cheese, softened
2 flour tortillas (8 inches), warmed
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 meat is no longer pink.
In a small bowl, combine cream cheese and remaining jerk seasoning; spread over tortillas. Spread chutney over cream cheese. Layer with the lettuce, chicken, red pepper and onion. Roll up tightly. Yield: 2 servings.

Nutrition Facts: 1 wrap (prepared with reduced-fat cream cheese) equals 510 calories, 16 g fat (6 g saturated fat), 83 mg cholesterol, 870 mg sodium, 57 g carbohydrate, 1 g fiber, 31 g protein.

Jerk Chicken Wraps published in Cooking for 2 Summer 2007, p13

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