Jamaican Jerk Chicken Wrap with Brussels Sprouts Slaw
This wrap has plenty of Caribbean flair — a local tortilla is filled with sweet and spicy jerk-rubbed chicken tenders and fresh vegetable garnishes. We paired it with a brussels sprout slaw and a dollop of zesty lime crema.
Servings
Produce
Red Onion (Organic)
1 0.5 Whole
Spinach (Organic)
2 1 oz
Carrot (Organic)
3 1.5 oz
Avocado
1 0.5 Whole
Lime
1 0.5 Whole
Bell pepper, sweet baby
3 1.5 oz
Kale (Organic)
3 1.5 oz
Brussels sprouts (Organic)
8 4 oz
Protein & more
Chicken Tenders
1 0.5 lb
Flour Tortillas
1 0.5 Package
Louisiana Long Grain Rice
1 0.5 cup
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Allspice
2 1 teaspoon
Brown sugar, dark
2 1 tablespoon
Cumin powder
1/2 0.25 teaspoon
Cloves
1/4 0.125 teaspoon
Cinnamon powder
1/4 0.125 teaspoon
Cayenne powder
1/8 0.065 teaspoon
Lime Crema
Mayonnaise
3 1.5 tablespoon
Greek Yogurt
3 1.5 tablespoon
Garlic
1 0.5 Clove
Lime juice
2 1 teaspoon
Prep ahead (optional)
a. Trim and compost spinach stems. b. Grate carrots or peel into ribbons. c. Trim red pepper stem and seeds; very thinly slice. d. Slice lime in half and juice. e. Cut avocado into wedges or smash. f. Thinly slice brussels sprouts and red onion. g. Remove kale stems; chop leaves bite-sized.
Instructions
1
Marinate chicken:
a. Rinse chicken tenders and pat dry.
b. Season with ½ tsp salt and jerk spice mix. Set aside to marinate.
2
Cook rice:
a. In a medium saucepan over medium-high heat, add 2 cups water (1 cup for 2-person portion). Cover and bring to a boil.
b. Stir in rice. Reduce heat to low. Cover and cook 15 minutes. Remove from heat and keep covered to steam.
3
Prep slaw:
a. In a large bowl, add lime juice, 1-2 tbsp olive oil, and ½ tsp salt. Whisk vigorously.
b. Add half of the red onion (thinly slice), red pepper (trim stem and seeds, thinly slice), curly kale (remove stems, chop leaves bite-sized), and brussels sprouts (thinly slice). Toss to combine.
4
Cook chicken:
a. In a large sauté pan over medium-high heat, add 1 tbsp olive oil.
b. Add chicken tenders and cook until caramelized, 1 minute each side. Reduce heat to medium and cook until opaque, turning occasionally, 6-7 minutes.
5
Serve:
a. Warm flour tortillas.
b. Fill tortillas with avocado (cut wedges or smash), rice, chicken, spinach (trim stems), remaining red onion (thinly slice), and carrots (grate or peel into ribbons). Fold in ends and roll tortilla.
c. Serve slaw alongside. Garnish slaw with lime crema.
Chef's notes
The jerk spices are delicious on a variety of proteins. Vegetarians can add it to extra firm tofu strips or mock chicken for an equally delicious wrap.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX