Jerk chicken and salad wraps
A great way to keep jerk chicken light for the summer months. Perfect cooked on the barbie.
For the jerk chicken rotis
For the salad
For the dry coleslaw mix
For the mango mayonnaise
For the jerk chicken, put the spring onion, thyme, allspice, honey, soy sauce, vegetable oil, garlic and chilli in a food processor and blend into a thick paste. Season with salt and pepper.
Put the chicken thighs in a large bowl and rub generously with the paste. Cover and leave to marinate in the fridge overnight.
Preheat a barbecue or griddle pan to high and rub the chicken thighs with a little olive oil. Cook the thighs for 10–15 minutes on each side, until golden-brown, slightly charred and cooked through. Rest the chicken for 2–3 minutes and cut into slices.
Meanwhile mix together the salad ingredients in a bowl. Put the coleslaw ingredients in another bowl and mix to combine. In a third bowl, mix together the mango purée and mayonnaise.
Heat the rotis in a hot frying pan or on the barbecue, until they colour and puff up on both sides.
Place the warm rotis on four plates. Put some salad and coleslaw in the middle of each roti. Top with the jerk chicken, drizzle with the mango sauce, wrap and eat.