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Quick, simple, and beyond delicious, this jerk chicken lettuce wrap is the perfect refreshing pick-me-up. This lettuce wrap contains a flavorful medley of sweet and savory, featuring a crunchy romaine lettuce leaf topped with warm grilled jerk chicken, fresh vegetables, grilled pineapple, and a creamy homemade lime dressing. If you’re looking for an easy meal that’s light yet filling, take a bite out of this jerk chicken lettuce wrap!
- 1 tbsp olive oil
- 2 tbsp Jamaican jerk seasoning paste
- 1 lb chicken tenders, raw
- 1 can sliced pineapple, drained
- 1 red bell pepper, thinly sliced
- 3 green onions, thinly sliced (white and green parts only)
- 2 heads romaine lettuce
- 1 15 oz can black beans, drained
- 6 slices bacon, cooked, drained, and crumbled
- 3 limes
- ⅓ cup reduced-fat mayonnaise
- 2 tbsp pineapple preserves
- 1 tsp salt
- Whisk together oil and jerk chicken seasoning in a large bowl. Add the raw chicken tenders and mix well to coat.
- To make the dressing, combine lime zest with freshly squeezed lime juice, mayonnaise, pineapple preserves, and salt in a medium bowl, then set aside.
- Trim the bottom of each head of romaine lettuce. Wash and reserve 12 large leaves, then chop the remaining lettuce and set it aside.
- Place a cast iron skillet over medium heat for 5 minutes and add oil. Next, add the chicken and cook on each side for 3-5 minutes, turning once.
- Remove the chicken from the pan and replace it with canned sliced pineapples. Cook the pineapples for 1 minute on each side, turning once before removing them from the skillet.
- Cut the chicken into bite-sized pieces and cut the sliced pineapple into eighths, then set aside.
- To assemble the wrap, add the jerk chicken to a romaine lettuce leaf, followed by chopped lettuce, black beans, grilled pineapple, sliced red pepper, bacon crumbles, chopped green onions, and the creamy lime dressing. Top with fresh lime juice, and enjoy!
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