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Jerk Chicken Wraps

 Jerk Chicken Wraps
Mango chutney sweetens these mouthwatering, jerk-seasoned wraps from Sally Sibthorpe in Shelby Township, Michigan. Great picnic fare, they’re scrumptious served warm or cold.—Sally Sibthorpe, Shelby Township, Michigan
2 ServingsPrep/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), 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.
Nutritional 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a

2 of 2

Jerk Chicken Wraps (continued)

Wine (continued)
sweet Riesling.