Jerk Chicken Wraps Recipe

Jerk Chicken Wraps Recipe Mango chutney sweetens these mouthwatering, jerk-seasoned wraps from Sally Sibthorpe in Shelby Township, Michigan. Great picnic fare, they’re scrumptious served warm or cold.—Sally Sibthorpe, Shelby Township, Michigan

Ingredients
1/2 pound boneless skinless chicken breast, cut into strips
3/4 teaspoon Caribbean jerk seasoning, divided
2 teaspoons olive oil
1/4 cup cream cheese, softened
2 flour tortillas (8 inches), warmed
1/4 cup mango chutney
2 lettuce leaves
1/4 cup julienned sweet red pepper
4 thin slices red onion

Directions

Sprinkle chicken with 1/2 teaspoon jerk seasoning. In a nonstick skillet over medium heat, cook chicken in oil for 5-6 minutes or until meat is no longer pink.

In a small bowl, combine cream cheese and remaining jerk seasoning; spread over tortillas. Spread chutney over cream cheese. Layer with the lettuce, chicken, red pepper and onion. Roll up tightly. Yield: 2 servings.

Jerk Chicken Wraps published in Cooking for 2 Summer 2007, p13 Beth Layman :)