Jerk BBQ chicken wraps with coconut mango salad and cashew cream
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)
4 servings
Calories~1,138 kcal
Protein~55 g
Carbs~83 g
Fat~69 g
Fiber~14 g
Sugar~25 g
Total recipe
Calories~4,550 kcal
Protein~220 g
Carbs~330 g
Fat~275 g
Fiber~55 g
Sugar~100 g
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.
