It’s hard to believe that, for as old as I am, and for what a crazed food-obsessed person that I am, I’ve never tasted jerk style chicken until this year, when my better half found a bottle of his favorite jerk marinade at a market and offered to make dinner, cradling the bottle like a newborn baby.
What?!? Dinner?!? Of course I will jump at the opportunity for anyone to make me a meal. I love being cooked for, even if it’s just an egg and a dry piece of toast. But when I found out that he was making me his famous jerk chicken wrap, inspired by a particularly memorable street festival food cart in his youth, I sat patiently and waited for dinner. Is it authentic? I have no idea, but what it is is flatout delicious! I gobbled this wrap up quickly, only to wish another flatbread would appear before me, filled with spicy grilled chicken, cool lettuce leaves, and a squirt of mayonnaise. Street food without the street, at your beck and call, as long as you have the marinade.
He likes to marinate the chicken for as long as possible before grilling it (his preferred cooking method) and allow everyone to build their own flatbread wraps just the way they like it. He piles all the ingredients on a big platter with red onion slices, so people just help themselves and fill up their own flatbread. The concept is simple, and the end product is unbelievably good. A rare and wonderful dinner, all thanks to my dear better half, who introduced me to jerk marinade.
-Amy at Flatout
Jerk Chicken Wrap
- 1 Flatout flatbread
- 6 ounces raw boneless chicken, cut into strips
- 1/4 cup jerk marinade
- 1 Romaine lettuce leaf
- 1 tablespoon mayonnaise
- 1 thin slice of red onion
In a bowl, combine the chicken and the jerk marinade and allow chicken to marinate at least an hour, refrigerated, (or as long as overnight.) When ready to cook, you may grill, broil, or sauté the chicken strips. To assemble the wrap, layer the chicken strips, romaine, and onion, then top with mayonnaise and roll up beginning at the rounded end. Cut in half, serve.