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Jerk BBQ chicken wraps with coconut mango salad and cashew cream

Jerk BBQ chicken wraps with coconut mango salad and cashew cream

By OcadoLifePublished on 30 December 2022Griddle your tortillas on high to get the nice stripes on these super-zingy wraps.
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Time and servings

45 minsTotal time
4Servings
20 minsPrep time
25 minsCooking time

Ingredients

  • 3 tbsp of tropical sun jerk bbq sauce
  • 2 tbsp of extra virgin olive oil, (plus an additional 2 tbsp for the salad)
  • 4 ocado large white tortilla wraps
  • 2 ripe mangoes, (cut into small chunks)
  • 1 red chilli, (deseeded and finely sliced)
  • 90 g of coconut, (grated or quickly blitzed in a food processor)
  • 3 zest and juice of 3 lime, (2 limes for the cashew cream)
  • 31 g of coriander, (leaves roughly chopped, stalks finely sliced)
  • 1 large of romaine lettuce, (shredded)
  • 2 avocados, peeled, stoned and flesh sliced
  • 100 g of cashew nuts, (soaked in boiling water for 5 minutes to soften)
  • 0.5 garlic clove
  • 840 g of chicken thigh fillets, (skinned and boned)

Method

  • Step 1

    Preheat oven to 200°C/180°C fan/gas 6. Place the chicken in a bowl with the jerk sauce and olive oil, thoroughly coat and place in a non-stick baking tray. Cook for 25 mins.

  • Step 2

    Next, to make the salad combine the mangoes, red chilli,, coconut, zest and juice of 1 lime, chopped coriander and 2 tbsp of olive oil, Season and set aside.

  • Step 3

    Either warm the tortillas in the microwave or char them on a griddle pan for 1 min either side. Stack and wrap in foil to keep warm.

  • Step 4

    Drain the cashews, put into a blender and whizz up with the remaining lime zest and juice, garlic, 4 tbsp water and seasoning.

  • Step 5

    Once the chicken is cooked, thinly slice. Spread some cashew cream onto the tortilla followed by the chicken, shredded lettuce, avocado and the salad. Wrap up and enjoy.