(Optional/Advanced) Cook the Chicken with Simmering Method 🍗🔥🇯🇲 (45 min total): Heat a pan over medium heat and add oil or butter. Sear the marinated chicken for 2-3 minutes per side until browned. Add ½ cup water, cover, and simmer on low heat for 30 minutes, flipping occasionally. Remove the lid and simmer for an additional 10 minutes to reduce the liquid into a flavourful sauce. Shred the chicken with two forks and mix it into the sauce.
Marinate the Chicken 🍗🔥🇯🇲: If not using the simmering method, rub the chicken breast with 2 tablespoons of jerk seasoning and 1 tablespoon of oil or melted butter. Set aside to marinate while you prepare the other ingredients.
Make the Coleslaw: In a bowl, mix shredded cabbage, grated carrot, mayonnaise, lime juice, sugar, salt, and chopped parsley. Toss well and let sit for 5 minutes.
Prepare the Rice & Peas 🍚🫘🇯🇲: In a pot, combine rice, kidney beans, jerk spice, and 2 cups (500ml) of water. Bring to a boil, then cover and simmer for 15 minutes until fluffy.
Cook the Jerk Chicken 🍗🔥🇯🇲 (Standard Method, 25 min total): Heat a pan over medium heat and add a little oil or butter. Place the marinated chicken breast in the pan and cook for 5-7 minutes per side until fully cooked. Once done, transfer to a plate and shred using two forks.
While the chicken cooks… Fry the Plantains 🍌: Heat oil in a pan over medium heat. Add plantain slices and fry for 2 minutes on each side until golden brown. Remove and drain on a paper towel.
Assemble the Wrap 🌯: Warm the tortillas in a pan for 1-2 minutes on each tortilla. Place lettuce leaves on the tortilla, then layer with a generous scoop of rice & peas, a few pieces of pulled jerk chicken, fried plantains, and a portion of coleslaw.
Roll up the Wrap 🌯: Fold in the sides of the tortilla and roll it tightly into a wrap.
Serve 😋🇯🇲: Slice the wrap in half, and serve with any leftover rice, plantains, or coleslaw on the side.
Eat up and enjoy! 🍗🌯🍚🍌🔥🇯🇲
