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Jerk Chicken Wrap

Jerk Chicken Wrap

The marinade alone is reason enough to make this sandwich. The flavor is potent, balanced, and delicious. It'll work with shrimp or pork too and will last covered in your fridge for a month.

  • Prep Time: 45 minutes
  • Total Time: 1 hour plus overnight for marinating
  • Yield: 8 sandwiches


  • 1 tablespoon granulated garlic
  • 3 1/2 teaspoons sugar
  • 2 3/4 teaspoons ground allspice
  • 2 1/4 teaspoons salt
  • 2 teaspoons ground nutmeg
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 1/8 teaspoon cayenne
  • 1/2 teaspoon dried thyme
  • 1/4 teapoon plus a pinch of ground cinnamon
  • 3/4 cup chopped onion
  • 1/4 cup chopped green onion
  • 3 habanero chilis, stemmed
  • 1 large clove of garlic
  • 2 tablespoons rice vinegar
  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons soy sauce
  • Freshly squeezed juice from 1/2 of an orange
  • Freshly squeezed juice from 1/2 of a lime
  • 2 1/2 pounds boneless, skinless chicken breasts or thighs
  • Eight 10-inch flour tortillas (burrito size)
  • Romaine lettuce, shredded
  • 2 avocados, thinly sliced
  • Apple Celery Slaw, recipe follows
  • Apple Celery Slaw

  • 1/4 cup Dukes Mayonnaise, or your favorite
  • 1/4 cup sour cream
  • Freshly squeezed juice from 1/2 of a lime
  • 2 granny smith apples, julienne
  • 2 celery stalks, thinly sliced on the diagonal


  • Add the granulated garlic, sugar, allspice, salt, nutmeg, black pepper, cayenne, thyme, cinnamon, onion, green onion, habanero, garlic clove, rice vinegar, olive oil, soy sauce, orange and lime juice to a blender and blend on high for 1 minute until thoroughly combined.  Transfer the jerk marinade to a container and set aside.  Makes about 1 cup.

  • Add the chicken to a bowl and toss with half of the marinade.  Transfer the chicken to a re-sealable plastic storage bag and refrigerate overnight.  Store the remaining marinade covered in the refrigerator.  You will use it to brush on the chicken while grilling.

  • Lightly oil the grates of the grill and preheat to medium-high.  Grill the chicken 5 to 6 minutes per side (depending on the thickness of the meat and the temperature of the grill) until nicely marked and cooked through, basting with the reserved marinade while cooking.  When ready, the chicken will register 165 degrees F.  when tested with an instant read thermometer.  Transfer the chicken to a cutting board and slice thinly when cool enough to handle.

  • Preheat a panini maker according to the manufacturer's instructions.

  • To assemble:  Lay a tortilla on a work surface and working left to right (or if you prefer, right to left) lay some of the shredded romaine in a vertical line along 1/3 side of the tortilla, with about 1-inch rim.  Top with avocado slices, then apple slaw, then grilled jerk chicken.  Begin to fold the tortilla like a burrito by rolling it from left to right into a tight cylinder.  Once you have rolled it half way, tuck in the top and bottom edges.  Continue to roll until the seam is on the bottom.  Repeat with the remaining ingredients.

  • Cook the sandwiches in the panini maker until golden brown grill marks have formed, about 4 to 5 minutes.  Remove from the panini maker and repeat with the remaining sandwiches.  To serve, slice the sandwiches in half diagonally.

  • Apple Celery Slaw

    In a small bowl, whisk the mayonnaise, sour cream and lime juice until combined.  Fold in the apple and celery.  Use immediately or within the day of serving the sandwich.

Recipe Details