Jerk Chicken Wrap with Mango

Name: Jerk Chicken Wrap with Mango
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 whole (40 g) Scotch bonnet peppers, seeded and roughly chopped (remove more seeds for less heat; wear gloves); 2 tsp (5 g) ground allspice; 2 tbsp (6 g) fresh thyme sprigs, leaves picked from stems; 4 whole (20 g) garlic cloves, peeled and minced; 1 tbsp (9 g) fresh ginger, peeled and grated; 3 tbsp (45 ml) lime juice, freshly squeezed; 2 tbsp (30 ml) olive oil; 1 tbsp (15 ml) soy sauce; 1 tbsp (13 g) packed brown sugar; ¼ tsp (0.6 g) ground cinnamon (optional); ⅛ tsp (0.3 g) ground nutmeg (optional); 3 whole (30 g) scallions (green onions), white and light green parts, roughly chopped; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 2 large (450 g) boneless, skinless chicken breasts, pounded to even thickness (about 3/4 inch / 2 cm); 4 whole large flour tortillas or wraps, 10-inch (25 cm) diameter; 1 large (225 g) fresh ripe mango, peeled, pitted, and thinly sliced; 1 medium (150 g) red onion, thinly sliced; ½ cup (12 g) fresh cilantro, roughly chopped; 1 whole (60 g) lime, cut into wedges for serving; ½ cup (120 ml) sour cream or Greek yogurt, mixed with 1 tbsp fresh lime juice and salt to taste (optional)

From the MyKitchenBank Kitchen

Smoky, spiced Caribbean jerk chicken grilled until charred and tender, wrapped in warm tortillas with tropical fresh mango, crisp red onion, cilantro, and a cooling sour cream lime sauce. The jerk marinade combines scotch bonnet peppers, allspice, thyme, ginger, and lime for authentic Jamaican heat and flavor. Ready in about 90 minutes with a minimum 30-minute marinating time.

Prep: 25 min
Cook: 20 min
Wait: 40 min
Total: 1 hr 25 min
Makes: 4 wraps (serves 4)

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Ingredients

4 servings

For the Jerk Marinade
2 whole (40 g) Scotch bonnet peppers, seeded and roughly chopped (remove more seeds for less heat; wear gloves)
2 tsp (5 g) ground allspice
2 tbsp (6 g) fresh thyme sprigs, leaves picked from stems
4 whole (20 g) garlic cloves, peeled and minced
1 tbsp (9 g) fresh ginger, peeled and grated
3 tbsp (45 ml) lime juice, freshly squeezed
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) soy sauce
1 tbsp (13 g) packed brown sugar
¼ tsp (0.6 g) ground cinnamon (optional)
⅛ tsp (0.3 g) ground nutmeg (optional)
3 whole (30 g) scallions (green onions), white and light green parts, roughly chopped
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
For the Wraps
2 large (450 g) boneless, skinless chicken breasts, pounded to even thickness (about 3/4 inch / 2 cm)
4 whole large flour tortillas or wraps, 10-inch (25 cm) diameter
1 large (225 g) fresh ripe mango, peeled, pitted, and thinly sliced
1 medium (150 g) red onion, thinly sliced
½ cup (12 g) fresh cilantro, roughly chopped
1 whole (60 g) lime, cut into wedges for serving
½ cup (120 ml) sour cream or Greek yogurt, mixed with 1 tbsp fresh lime juice and salt to taste (optional)

Equipment (10)

Blender or food processor
Medium mixing bowl
Grill (gas or charcoal)
Cutting board
Chef's knife
Instant-read meat thermometer
Large skillet or griddle (for warming tortillas)
Paper towels
Plastic wrap
Kitchen towel

Steps

Before you start

Preheat the grill 10 minutes before grilling the chicken
Remove chicken from the refrigerator 15 minutes before marinating so it marinates evenly
Have all ingredients prepped and measured before you begin
If marinating longer than 1 hour, refrigerate the chicken

1
Make the Jerk Marinade
- In a blender or food processor, combine the chopped scotch bonnet peppers, allspice, thyme leaves, minced garlic, grated ginger, lime juice, olive oil, soy sauce, brown sugar, cinnamon, nutmeg, chopped scallions, salt, and black pepper.
- Blend until completely smooth and well combined into a thick paste with a vibrant reddish-brown color.
- Taste the marinade and adjust the seasoning—add more lime juice for brightness, more peppers for heat, or more allspice for earthiness.
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Ready when: Marinade is smooth, fragrant, and well blended with no visible chunks
Tip: Wear disposable gloves when handling scotch bonnet peppers to avoid burning your hands. For a milder marinade, seed and remove the white ribs from the peppers first.
2
Marinate the Chicken
- Pat the chicken breasts dry with paper towels.
- Place them in a medium bowl and pour the jerk marinade over them, turning to coat all sides thoroughly.
- Cover the bowl tightly with plastic wrap.
- Refrigerate for at least 30 minutes (for a quick meal) or up to 8 hours (for deeper, more intense jerk flavor).
- Remove the chicken from the refrigerator 10 minutes before grilling if marinating longer than 1 hour.
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Tip: For the most intense, authentic jerk flavor, marinate the chicken overnight. Even 30 minutes of marinating makes a significant difference.
3
Preheat the GrillOven 450°F / 230°C
- Preheat your grill to medium-high heat (about 400–450°F / 200–230°C).
- If using a gas grill, turn it on and close the lid for 10 minutes.
- If using charcoal, wait until the coals are hot and covered with a thin layer of ash.
- Lightly oil the grill grates to prevent sticking—use a paper towel dipped in oil and rub it across the grates with tongs.
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Ready when: You can hold your hand 2 inches above the grates for only 2–3 seconds before the heat forces you to pull away
Tip: Well-oiled grates prevent the chicken from sticking and help create beautiful dark char marks that add flavor.
4
Grill the ChickenOven 165°F / 75°C
- Remove the chicken from the marinade and let excess drip off (discard leftover marinade).
- Place the breasts directly on the hot grill grates.
- Cook for 6–7 minutes without moving them, until the underside is deeply browned with dark char marks.
- Using tongs, flip the chicken carefully and cook for another 6–7 minutes on the second side.
- The chicken is done when an instant-read thermometer inserted into the thickest part (away from the bone) reads 165°F (74°C).
- The exterior should be blackened in spots and dark brown overall.
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Ready when: Chicken reaches 165°F (74°C) internally; exterior is deeply charred with dark brown color
Tip: Resist the urge to flip the chicken early—letting it sit undisturbed on one side creates a flavorful crust. Use an instant-read thermometer to ensure the chicken is fully cooked without drying it out.
5
Rest and Slice the Chicken
- Transfer the grilled chicken to a cutting board and let it rest for 5 minutes without cutting.
- This allows the juices to redistribute throughout the meat, keeping it tender and moist.
- After resting, slice the chicken breasts against the grain (perpendicular to the muscle fibers) into 1/2-inch (1 cm) thick strips.
- Slicing against the grain makes the chicken more tender and easier to wrap.
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Tip: Slicing against the grain ensures tender, easy-to-chew pieces in your wrap. If you're unsure which direction the grain runs, look at the muscle fibers and slice perpendicular to them.
6
Warm the Tortillas
- Heat a large skillet or griddle over medium heat until hot (about 1 minute).
- Place one tortilla in the skillet and warm for about 30 seconds on each side until it's warm, soft, and pliable.
- Transfer to a clean kitchen towel.
- Repeat with the remaining tortillas, stacking them on the towel as you finish.
- Wrap the towel around the stack to keep the tortillas warm and flexible while you assemble the wraps.
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Ready when: Tortillas are warm, soft, and no longer stiff or cold
Tip: Warm tortillas are much easier to wrap without cracking. Keeping them wrapped in a towel maintains their flexibility and temperature while you assemble.
7
Prepare the Toppings
- While the tortillas warm, peel the mango: use a sharp knife to carefully slice off the skin from all sides, then cut the fruit away from the pit and thinly slice the flesh.
- Thinly slice the red onion (separate the slices into rings for easy layering).
- Roughly chop the fresh cilantro.
- Arrange all toppings on a serving board or in separate small bowls for easy assembly.
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Tip: Prep the toppings while the chicken rests and tortillas warm so assembly is quick and everything stays at the right temperature.
8
Assemble the Wraps
- Lay a warm tortilla flat on a clean work surface.
- If using the sour cream sauce, spread a thin layer (about 1 tablespoon) in the center of the tortilla.
- Arrange one-quarter of the jerk chicken slices down the center, followed by one-quarter of the mango slices, red onion, and cilantro.
- Lightly season with a small pinch of salt and pepper.
- Fold the left and right edges of the tortilla toward the center, overlapping them slightly over the fillings.
- Then roll the wrap tightly from the bottom edge upward, folding in any fillings that try to escape as you roll.
- Place the wrap seam-side down on a serving plate.
- Repeat with the remaining three tortillas and fillings.
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Tip: Don't overstuff—a wrap that's too full will burst open or fall apart when eaten. Keep fillings in the center for even distribution and easier rolling.
9
Serve the Wraps
- Place the assembled wraps on serving plates.
- Serve immediately while the chicken is still warm and the fresh mango is vibrant and fresh.
- Serve each wrap with lime wedges on the side.
- Guests can squeeze fresh lime juice over their wrap for an extra burst of brightness and flavor.
- If serving the sour cream sauce, offer a bowl on the side for dipping or drizzling.
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Tip: Serve immediately for the best eating experience—warm chicken and soft tortillas are essential. Fresh lime brightens all the flavors.

Good to know

Tips

For milder heat, remove the seeds and white ribs from the scotch bonnet peppers before blending—this reduces heat significantly while keeping the flavor.
Marinate the chicken overnight (up to 8 hours) for the deepest, most authentic jerk flavor. Even 30 minutes makes a noticeable difference.
Don't skip the resting step after grilling. It allows juices to redistribute, keeping the chicken tender and juicy rather than dry.
Warm tortillas are essential—cold tortillas crack easily and are difficult to roll. Warming them in a skillet takes just a few minutes and makes a huge difference in eating experience.

Make ahead

Jerk marinade can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Chicken can be marinated for up to 8 hours in advance (overnight marinating develops the best flavor). Grilled chicken can be stored in the refrigerator for 3–4 days and reheated gently before assembling wraps.

Storage & reheating

Assembled wraps are best eaten fresh. If storing, wrap each tightly in foil and refrigerate for up to 1 day; unwrap and gently reheat in a 300°F (150°C) oven for 10 minutes or in a skillet over medium-low heat. Leftover grilled chicken keeps in the refrigerator for 3–4 days in an airtight container; reheat in a skillet over medium heat or in a 300°F (150°C) oven. Jerk marinade stores in the refrigerator for up to 2 weeks.

Substitutions

Scotch bonnet peppers → Habanero peppers or 2–3 jalapeños (seeded for less heat). Habaneros have similar fruity-spicy flavor; jalapeños are much milder and will change the flavor profile slightly but work well for heat-sensitive palates.
large flour tortillas or wraps → Spinach tortillas, whole wheat tortillas, large lettuce leaves, or cauliflower wraps. Spinach and whole wheat add nutrition; lettuce leaves make it low-carb; cauliflower wraps are grain-free but require careful handling when rolling.
fresh ripe mango → Fresh pineapple chunks, ripe peaches, or papaya slices. Other tropical fruits maintain the Caribbean vibe; pineapple adds tang, peaches add sweetness, papaya is creamy.
sour cream or Greek yogurt → Lime mayo (equal parts mayo and lime juice mixed together) or Greek yogurt mixed with lime juice and cilantro. Lime mayo adds richness; yogurt is lighter and more tangy, working especially well with the spiced chicken.