Jerk chicken wraps with bean salsa and spicy mayo

Method

1. 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.
2. To make the salsa, toss the pineapple pieces with the kidney beans, spring onions,  coriander and the lime zest and juice.
3. To make the spicy mayo, mix the hot sauce with the mayo until smooth and season with salt and pepper to taste.
4. 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.