Jerk Chicken Collard Wrap Recipes

Steps:

• Sprinkle chicken with 1/2 teaspoon jerk seasoning. In a nonstick skillet over medium heat, cook chicken in oil for 5-6 minutes or until meat is no longer pink. , In a small bowl, combine cream cheese and remaining jerk seasoning; spread over tortillas. Spread chutney over cream cheese. Layer with the lettuce, chicken, red pepper and onion. Roll up tightly.

Steps:

• Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
• In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
• Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
• Preheat an outdoor grill for medium heat.
• Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

Steps:

• For the collard greens: Peel off collard green leaves from stems (leave in big pieces; we do not dice our collard greens).
• Place onions in a pot with butter over medium heat. Add celery, carrots and peppers.
• Cut bacon strips into 3 sections and add to the pot. Add black pepper. Saute all together-do NOT crisp bacon, but allow browning on the bottom of the pot, stirring every now and then and scraping the bottom of the pot. Add 1 cup water, deglazing bottom of the pot.
• Add paprika and saute more. The pot will start to dry out; add water as needed, making sure that the pot stays moist and wet but being careful not to overwater. Add garlic and collard greens along with 3 cups water.
• Add garlic powder, onion powder, chili powder and House Seasoning and continue to saute, adding water as needed, until the collard greens become soft. Add potatoes and fill pot with hot water until everything is barely submerged. Add ham base. Stir. Cover and cook, stirring every 30 minutes and adding water as needed to keep everything submerged, for 3 hours.
• For the mashed potatoes: Place potatoes in a pot. Pour hot water over the top until potatoes are submerged. Cook until potatoes are fork-tender. Drain and put potatoes to the side.
• Add butter and garlic to the hot pot. Add potatoes, sour cream, whipping cream and 3-cheese mixture, along with House Seasoning. Mash all ingredients together.
• For the jerk seasoning: Mix together paprika, garlic powder, onion powder, chipotle, cumin, salt, brown sugar, cayenne, ginger, nutmeg, black pepper, seasoning blend and blackening seasoning in a bowl.
• For the jerk chicken: Stir the salt and cayenne into the buttermilk, then add the chicken. Marinate, refrigerated, for at least 16 but no more than 24 hours.
• Take out chicken and cut each piece in half at an angle. Sprinkle the chicken on both sides with jerk seasoning.
• Add 1 tablespoon butter to a hot pan. Add 1 tablespoon extra-virgin olive oil. Add chicken and cook both sides until chicken is almost done. Add green peppers and onions, pork belly, House Seasoning, a pinch jerk seasoning and a little more butter.
• Add a touch of water while shaking the pan. Cook until pork belly, peppers, and onions are translucent and the chicken is cooked through. Add parsley and roasted red peppers for decoration. Serve with mashed potatoes and green beans.
• Mix the garlic powder, salt, pepper, paprika, cumin, onion powder, seasoned salt and cayenne in a bowl.

Steps:

• Toss the chicken with the marinade and set aside.
• Spread cream cheese on the tortilla and place 2 leaves of lettuce on top.
• Transfer marinated chicken onto the lettuce, add red onions and chutney, then top with final lettuce leaf.
• Roll up tortilla tightly and cut in half diagonally.