Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/4 cup jerk seasoning
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1/4 cup honey
- 1/4 cup soy sauce
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1 cup diced mango
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons lime juice
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Mixing bowls
- Cutting board
- Sharp knife
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a mixing bowl, whisk together the jerk seasoning, olive oil, lime juice, honey, and soy sauce.
3. Place the chicken breasts in the marinade and let sit for at least 30 minutes.
4. Grill the chicken for 6-8 minutes per side or until cooked through.
5. Remove the chicken from the grill and let rest for 5 minutes before slicing into thin strips.
6. In a separate mixing bowl, combine the diced mango, red onion, cilantro, jalapeno pepper, lime juice, salt, and pepper to make the mango salsa.
7. Warm the flour tortillas in the microwave or on the grill for a few seconds.
8. To assemble the chicken rolls, place a tortilla on a cutting board and add a layer of shredded lettuce.
9. Top the lettuce with a few slices of grilled chicken and a spoonful of mango salsa.
10. Roll up the tortilla tightly, tucking in the sides as you go.
11. Repeat with the remaining tortillas and ingredients.
12. Serve the jerk chicken rolls with extra mango salsa on the side.
Time:
Preparation time: 40 minutes
Cooking time: 15 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 16g
Carbohydrates: 50g
Protein: 30g
Sodium: 1000mg
Sugar: 25g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp for a vegetarian or seafood version.
- Mango can be substituted with pineapple or peach for a different flavor profile.
- Red onion can be substituted with shallots or green onions.
Variations:
- Add sliced avocado or guacamole to the chicken rolls for extra creaminess.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add a dollop of sour cream or Greek yogurt to the mango salsa for added tanginess.
Tips and tricks:
- Make sure to let the chicken rest before slicing to ensure it stays juicy.
- Double the recipe and freeze the extra chicken rolls for a quick and easy meal later on.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Storage instructions:
Leftover chicken rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken rolls in the microwave or on the grill until heated through.
Presentation ideas:
Serve the chicken rolls on a platter with extra mango salsa and a sprinkle of chopped cilantro on top.
Garnishes:
Garnish the chicken rolls with lime wedges and extra cilantro.
Pairings:
Serve the chicken rolls with a side of black beans and rice for a complete meal.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Sweet potato fries
Troubleshooting advice:
- If the chicken is sticking to the grill, make sure to oil the grates before cooking.
- If the mango salsa is too spicy, reduce the amount of jalapeno pepper or remove the seeds.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
Jerk chicken is a traditional Jamaican dish that is typically marinated in a spicy blend of seasonings and grilled over an open flame.
Flavor profiles:
The jerk seasoning gives the chicken a spicy and smoky flavor, while the mango salsa adds a sweet and tangy contrast.
Serving suggestions:
Serve the chicken rolls with a cold beer or a fruity cocktail for a refreshing pairing.
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Region: Jamaican