Spicy Jerk Chicken Wrap

Spicy grilled Jerk chicken, coconut rice, and Caribbean black beans with a spicy mango and corn salsa in a toasted whole grain wrap

Calories: 470, Carbs: 62 g , Protein: 26 g, Fat: 13 g , Sat. Fat: 5 g , Sodium: 610 mg , Fiber: 7 g 

Prep Time: 15 to 20 minutes plus Cook time: 20 to 30 minutes Yield: 4 servings; 1 wrap per serving Difficulty level: Intermediate

Ingredients

Prepare

1. Gently warm the tortillas in the microwave or on a dry skillet heated over medium heat.
2. Lay the tortillas out on a cutting board.
3. Place the following ingredients in order along the center of the tortilla: - 1/3 cup Coconut Scented Rice - 1/3 cup black beans - 2 ounces sliced Grilled Jerk Chicken Breast - 1/4 cup Corn and Mango Salsa.
4. Fold the bottom of the tortilla tightly over the filling. Fold the sides over. Roll the tortillas tightly. If you prefer, you can place the seam of the wraps on a warmed skillet for 1 to 2 minutes to seal them.
5. Slice the wraps in half on the bias and enjoy!

1. Preheat a grill or charbroiler over medium-high heat.
2. Spray the chicken with nonstick pan spray or vegetable oil. Sprinkle the chicken with Jerk seasoning.
3. Grill or sear the chicken for 2 minutes, then rotate to create cross-hatched grill marks and sear for an additional minute. Flip the chicken over and repeat the process on the other side. Cook the chicken for a total of 5 to 7 minutes or until it is well-marked and has a minimum internal temperature of 165 degrees Fahrenheit.
4. Remove the chicken from the heat and let it cool slightly.

1. Heat the oil in a heavy-bottomed pot with a snug lid over medium heat.
2. Add the garlic and ginger and cook for 1 minute or until aromatic. Add the rice and stir until the rice is well-coated in oil.
3. Add the coconut milk, water, and salt, and bring the mixture to a simmer.
4. Cover the pot, reduce the heat to low, and let the rice cook for 15 to 20 minutes over low heat until the liquid is fully absorbed. Keep the rice until you are ready to use it.

1. Mix all ingredients in a small bowl. Cover and refrigerate until ready to use. Note: If you are using frozen corn and mango, you can mix everything while they are still frozen and let the salsa marinate in the refrigerator overnight.

Making mango corn salsa is easy! Use what you have—fresh, frozen, or canned, all work! Choose canned mango packed in water or juice, and be sure to drain and pat it dry for the best texture.
Want to prep ahead? You can make the wraps a day in advance and enjoy them hot or cold. The fillings can be made up to 2 days ahead; cool them quickly and store them in the fridge. If reheating, ensure they’re warmed through to at least 165 degrees Fahrenheit for food safety.
For the coconut rice, use your favorite medium or long-grain variety. Converted or parboiled rice cooks in 15 to 20 minutes. Basmati or jasmine? Add an extra 5 to 10 minutes. Brown rice? Give it 10 to 15 more minutes. Cook it low and slow for that perfect, fluffy finish!