Reggae Wraps
Transform your mealtime into a tropical escape with these vibrant and flavorful Reggae Wraps! Packed with tender jerk-seasoned chicken, crisp mixed greens, and a medley of fresh vegetables, these wraps are elevated by a luscious mango-coconut sauce that’s bursting with sweet and tangy notes. This easy-to-make recipe comes together in just 35 minutes, making it perfect for busy weeknights or a fun lunch option. The warm tortilla wraps provide the perfect canvas for layering bold Caribbean-inspired flavors, while a sprinkle of fresh cilantro adds a finishing touch. Whether you're hosting friends or simply craving a taste of the islands, these Reggae Wraps are sure to hit the right notes. Great for meal prep, light dinners, or summertime gatherings, this recipe brings a tropical twist to your table!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons jerk seasoning
- 2 tablespoons olive oil
- 4 pieces large tortilla wraps
- 1 large mango
- 0.25 cup coconut milk
- 1 tablespoon lime juice
- 2 cups mixed greens
- 1 cup shredded carrot
- 1 medium red bell pepper, thinly sliced
- 0.5 medium red onion, thinly sliced
- 0.25 teaspoon salt
- to taste black pepper
- 2 tablespoons cilantro, chopped
Instructions
Cut the chicken breasts into thin strips.
In a bowl, combine the chicken strips with the jerk seasoning and 1 tablespoon of olive oil. Toss until the chicken is evenly coated.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken and cook for 6-8 minutes, or until fully cooked and slightly charred in spots. Remove from heat and set aside.
Peel and cube the mango, then puree it in a blender or food processor with the coconut milk and lime juice until smooth. Season the mango-coconut sauce with a pinch of salt and set aside.
Warm the tortilla wraps in a dry skillet or microwave for a few seconds to make them pliable.
Assemble the wraps by spreading a spoonful of the mango-coconut sauce onto each tortilla.
Layer the mixed greens, shredded carrot, red bell pepper slices, red onion slices, and cooked jerk chicken onto the tortillas.
Drizzle additional mango-coconut sauce over the fillings and sprinkle with chopped cilantro.
Fold in the sides of each tortilla and roll it tightly into a wrap.
Slice in half if desired and serve immediately. Enjoy your Reggae Wraps!
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 6662 mg | 290% | |
| Total Carbohydrate | 243.1 g | 88% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 96.3 g | ||
| Protein | 135.1 g | 270% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 434 mg | 33% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3018 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
