I gotta tell you that the success of this great recipe from the GREAT cookbook, Wraps, totally depends upon the jerk sauce. Kinda like when I used to stow bottles of key lime juice in my carry-on after trips to Key West.
There are ... like hot sauces ... hundred of jerk sauce varieties ... and degrees of hotness. You can even make your own. Can't do super-spicy anymore ... my stomach hates me for it!
But I chose Grace for its good reviews ... and the mild version has ample kick for me! Boy ... it made all the difference in this recipe!
I love the juxtaposition of pineapple, macadamias, and mint in this dish. And ... guess what ... I've even found a NEW grain-free tortilla from La Tortilla Factory. I swear they keep getting better and better!
You CAN use rice in this recipe (almost all the recipes in this book use it), but I opted instead for Banzaa "rice" made from chickpeas. I've even made fried rice with it. Next time ... I'm going to try the chicken in the air fryer.
Eat it up FOR REAL!
AuthorJill PlaceA jerk wrap with Jamaican rhythms. Made even more melodious with pineapple, mint, and macadamias. And Paleo with grain-free "rice" and tortillas to boot. Eat it UP!
Preheat oven to 400 degrees F.
Combine chicken with 1 tsp. kosher salt, cinnamon, and allspice in a medium bowl. Add the jerk sauce and toss to coat evenly.
Spread the chicken mixture evenly into a 13x9x2-inch baking pan lined with parchment paper. Bake until the chicken is cooked through, 10 to 15 minutes. Place in bowl or storage container.
Add the rice, pineapple, nuts, mint, and lime juice and mix thoroughly. Divide among the tortillas and wrap.
Ingredients
Directions
Preheat oven to 400 degrees F.
Combine chicken with 1 tsp. kosher salt, cinnamon, and allspice in a medium bowl. Add the jerk sauce and toss to coat evenly.
Spread the chicken mixture evenly into a 13x9x2-inch baking pan lined with parchment paper. Bake until the chicken is cooked through, 10 to 15 minutes. Place in bowl or storage container.
Add the rice, pineapple, nuts, mint, and lime juice and mix thoroughly. Divide among the tortillas and wrap.
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