Texas Pete® Spicy Jamaican Jerked Chicken Wrap


    • 10 Flour Wraps, 12 inch
    • 1 lb. Pepper Jack Cheese, 3/4 oz. slices (2 slices per wrap)
    • 4 lbs. Chicken thighs, fresh, boneless
    • 1/2 C Jamaican Jerk seasoning
    • 2 C Texas Pete Garlic Hot Sauce
    • 10 oz. White rice
    • 1 can Kidney beans, canned, rinsed, drained well (1 lb. can)
    • 24 oz. Water
    • Salt and pepper to taste
    • 20 oz. Sour Cream
    • 3 limes Lime Zest, minced
    • 3 limes Lime Zest, minced
    • 4 tbsp. Texas Pete Hot Sauce


    YIELD: 10 wraps
    PORTION (Serving Size): 1 wrap
    1. Preheat the oven to 350 degrees Fahrenheit.
    2. Place the chicken thighs in a casserole pan and cover them with the Jamaican jerk seasoning and the Texas Pete Garlic Hot Sauce. Cover tightly with aluminum foil.  Place in the oven to cook for approximately 1 -1½ hours or until fork tender.  Meanwhile, prepare the rice and bean mixture.
    3. Place the white rice, kidney beans and the water in a medium sized saucepot and bring to a simmer.  Cook for 3-4 minutes then place a tight fitting lid on the saucepot and remove from heat.  Let the rice and bean mixture steam for approximately 30 minutes while the chicken is cooking. 
    4. Remove the chicken from the oven and carefully shred the chicken while it is still warm into bite size pieces and mix well with the spicy Jamaican jerk sauce from the casserole pan.  Place the foil back on the pan and keep warm.
    5. Combine the sour cream, lime zest, lime juice and the Texas Pete Hot Sauce in a small mixing bowl and mix well.  Portion the sour cream mixture into 10 small ramekins to be used as a side dip for the wraps.
    6. Lie out all the wraps on parchment lined sheet trays and top each wrap across the middle with 2 slices of pepper Jack cheese.  Warm the wraps in the oven just until the cheese is melted and the wraps are pliable but not crispy.
    7. Place about ½ cup of the rice and bean mixture onto the center of each wrap followed by about ¾ cup of the spicy shredded Jamaican jerked chicken and roll up the wrap carefully tucking in the ends tightly. Slice the wraps in half and serve immediately with the spicy lime sour cream

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