Jerk Chicken Wraps
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
|
PREP |
20 min. |
COOK
|
5 min.
|
TOTAL
|
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.