Jamaican Jerked Chicken Wrap
Yields: 1 sandwich
You can make your own Jamaican Jerk marinade, or, buy a good canned product available in gourmet stores. I find it easiest to use a quart-sized Zip-lock style baggie to marinate a chicken breast in. If you are doing more than one at a time, you might want to switch to a resealable container of some kind, with at least a 1 qt capacity. If you are worried about the “heat” of the jerk marinade, remember that the Ranch dip is dairy-based and will help to counteract the heat of the marinade.
1 chicken breast, pounded thin
2 - 3 T Jamaican Jerk Chicken marinade
One 12 - 15” flour tortilla
2 T diced tomatoes
2 - 3 T Ranch dressing
Marinate the chicken at least one hour, or overnight. Heat a Charcoal or Foreman Grill. Cook the chicken until done. While this is cooking, mix the lettuce and tomatoes with the Ranch dressing, and set aside for a minute. Once the chicken is done, remove it from the grill and slice it into strips. Heat the tortilla in a microwave for about 30 seconds, or until it’s warmed, soft, and pliable. Place the lettuce mixture in a line on the tortilla, from the 9 o’clock to 3 o’clock positions, being sure to leave a space about 1 ½” from the edge of the tortilla. Spread the chicken on top of the lettuce mixture. Fold the left and right edges up and over the mixture. Fold the bottom part over the mixture, and roll. Secure the wrap with two toothpicks, and cut it on a bias. Plate and serve with chips.
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