Jamaican Jerk Chicken Wrap

The thought of Jamaican food brings the following things to mind - baked chicken wings, cabbage, jerk seasoning, or beans.  Jerk seasoning is made from a combination of some key ingredients of which the end result is always spicy! I used a ready made paste which made things much quicker.  Instead of baking them, I used a slow cooker to cook them.   

Method and Ingredients:

4 to 6 Slow cooked chicken wings

1 to 2 tablespoons of jerk seasonings

2 Tortillas

1/2 cup black beans, rinsed, drained

Red onion

Tomato

Grilled zucchini (1/2 of a zucchini)

Grilled cabbage (1/4 cabbage)

Four cheese blend

Garnish: Green onions and cilantro

Sour cream (optional)

Chipotle dressing (optional)

1. Chop some cabbage and zucchini in big chunks. Heat butter and add the cabbage and zucchini. Spread it out without overcrowding it. Cover and let cook on low heat for 2 to 3 minutes. Remove lid - add salt and black pepper. Cook uncovered for another 2 to 3 minutes or until cabbage and zucchini is cooked. It should be a bit crunchy (we are using this as a replacement for lettuce in the wrap). Let come to room temperature before making the wrap.

2. I cooked my chicken wings in a slow cooker. Wash and pat dry the chicken wings. Drizzle olive oil and coat with the jerk seasoning generously.  Add a little water.  Cover and cook until chicken wings are cooked and tender (falling off the bones). Let come to room temperature before making the wrap.

3. Assemble your wrap - Set tortilla on a plate.  Start filling the wrap - chicken (debone and skinned), then the cabbage, and zucchini, black beans, cheese, pinch of chopped cilantro and green onions, chopped red onion and chopped tomatoes.  I also added a little bit of jerk seasoning water that remained in the slow cooker.  If it is too watery, you can choose to thicken it (see below) and then use it as a dressing.

4. We are ready to lightly grill the burrito once its assembled and wrapped. I used George Foreman grill to slighly give it a grilled taste/look. You can do it on a skillet as well.

Serve with a side of sour cream or chipotle dressing.

Note:

1. I used the following ready made jerk seasoning. There are several options available at your local grocery stores.

2. To thicken the leftover juices, heat pan, add butter, add a tsp or two of all purpose flour and mix vigorously with the butter. Add the juices slowly to the pan and keep whisking.  Let reduce by leaving the pan uncovered and cooking on low flame.  The sauce will thicken. You can use this as a dressing inside the the burrito.