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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

Brought to you by: OcadoLife
    4 serving
3.0 4 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Griddle your tortillas on high to get the nice stripes on these super-zingy wraps.
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  • 840g chicken thigh fillets, (skinned and boned)
  • 3 tbsp tropical sun jerk BBQ sauce
  • 2 tbsp extra virgin olive oil, (plus an additional 2 tbsp for the salad)
  • 2 ripe mangoes, (cut into small chunks)
  • 1 red chilli, (deseeded and finely sliced)
  • 90g coconut, (grated or quickly blitzed in a food processor)
  • 3 zest and juice of 3 lime, (2 limes for the cashew cream)
  • 31g coriander, (leaves roughly chopped, stalks finely sliced)
  • 4 ocado large white tortilla wraps
  • 100g cashew nuts, (soaked in boiling water for 5 minutes to soften)
  • ½ garlic clove
  • 1 Large romaine lettuce, (shredded)
  • 2 avocados, peeled, stoned and flesh sliced


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.

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