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Jerk chicken wraps with bean salsa and spicy mayo

Name: Jerk chicken wraps with bean salsa and spicy mayo
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 4 free-range skinless chicken breasts, thickly sliced; 2 tsp jerk seasoning; 1 tbsp fresh thyme leaves; Grated zest and juice of 1 lime; 1 tbsp vegetable oil; For the salsa; 200g chopped fresh pineapple pieces; 400g tinned kidney beans, drained and rinsed; 6 spring onions, finely sliced; A large handful fresh coriander, chopped; Grated zest and juice of 1 lime; For the spicy mayo; 1 tbsp hot sauce; 3 tbsp mayonnaise; To serve; 4 tortilla wraps; A handful of shredded little gem lettuce; A handful of sliced red pepper

By: Sophie Austen-Smith
Former deputy food editor, delicious.

Published: 9 Feb 21
Updated: 18 Mar 24

Jerk chicken wraps with bean salsa and spicy mayo

These tasty jerk chicken wraps are a cinch to make – chilli-spiced mayo and pineapple and kidney bean salsa add extra flavour dimensions.

Or, make this quick and easy version of jerk chicken with rice and peas.

Easy
February 2021

Test kitchen approved

Serves 4
Hands-on time 30 min

These tasty jerk chicken wraps are a cinch to make – chilli-spiced mayo and pineapple and kidney bean salsa add extra flavour dimensions.

Or, make this quick and easy version of jerk chicken with rice and peas.

Nutrition: per serving

Calories: 563kcals
Fat: 17.6g (3g saturated)
Protein: 46.2g
Carbohydrates: 49.6g (10.4g sugars)
Fibre: 10.7g
Salt: 1.6g

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Ingredients

4 free-range skinless chicken breasts, thickly sliced
2 tsp jerk seasoning
1 tbsp fresh thyme leaves
Grated zest and juice of 1 lime
1 tbsp vegetable oil

For the salsa

200g chopped fresh pineapple pieces
400g tinned kidney beans, drained and rinsed
6 spring onions, finely sliced
A large handful fresh coriander, chopped
Grated zest and juice of 1 lime

For the spicy mayo

1 tbsp hot sauce
3 tbsp mayonnaise

To serve

4 tortilla wraps
A handful of shredded little gem lettuce
A handful of sliced red pepper

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Method

Heat the grill to medium. Toss the chicken slices with the jerk seasoning, thyme leaves, lime zest and juice and vegetable oil until coated. Put on a baking sheet lined with foil and grill for 6 minutes on each side until cooked through and lightly charred on the outside.
To make the salsa, toss the pineapple pieces with the kidney beans, spring onions, coriander and the lime zest and juice.
To make the spicy mayo, mix the hot sauce with the mayo until smooth and season with salt and pepper to taste.

To serve, gently warm the tortilla wraps under the grill, then spread with the spicy mayo. Top each with some shredded little gem lettuce, sliced red pepper, and the bean salsa and hot chicken pieces. Wrap to serve.

Recipe from February 2021 Issue

Nutrition

Nutrition: per serving

Calories: 563kcals
Fat: 17.6g (3g saturated)
Protein: 46.2g
Carbohydrates: 49.6g (10.4g sugars)
Fibre: 10.7g
Salt: 1.6g

delicious. tips

Keep leftover chicken, salsa and mayo covered and chilled separately for up to 2 days.

Buy ingredients online

Recipe By:

Sophie Austen-Smith
Former deputy food editor, delicious.

Published: 9 Feb 21
Updated: 18 Mar 24

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Victoria Cheng says:

12th Apr 2021 at 2:15 pm

Great recipe and so easy to make. I prefer to add more Jerk seasoning than listed here, but still great.

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