Jerk Chicken Wrap

This wonderful place near us called, The Mustard Seed Kitchen used to have this jerk chicken wrap on their menu. Sean loved the wrap and it was all he ever ordered (even though many of their other dishes are really good).  So, when I noticed it was off the menu I had to try and find the ingredients list and make it at home for him.  I was successful in finding the ingredients list and with a little extra research, I think (and he said), it was better than Mustard Seed Kitchen.  

Makes 4 wraps

Ingredients: 

5 slices of bacon
1.75lbs of boneless, skinless chicken thighs
1 avocado, diced
2 vine tomatoes, diced
1/2 bag of frozen roasted sweet corn
2 cups lettuce shreds
4 slices of swiss cheese
4 large burrito size flour tortillas
3 TBSP, plus 1 tsp Walkerswood Jerk Seasoning (in the jar)
2 TBSP oil
1 TBSP pepperoncini juice (from the jar), or any pickle juice will work
4 TBSP mayo
1 heaping tsp of sweet mango chutney

salt and pepper

Optional: frozen fries to go with

Directions: 

1. In a ziptop bag, add the chicken thighs along with 2 TBSP oil, 3 TBSP jerk seasoning, and 1 TBSP pepperoncini juice. Add salt and pepper. Mix around and marinate for at least 2 hours, and up to 8 hours. 

2. Mix your jerk mayo. Combine 4 TBSP mayo, 1 tsp jerk seasoning and 1 heaping tsp of sweet mango chutney. Whisk and refrigerate until ready. 

3. Line a sheet tray with parchment paper and preheat oven to 375. Lay bacon slices on the sheet tray. Cook bacon about 12-15 minutes or until desired crispness. Remove the bacon to a paper-towel lined plate. KEEP THE TRAY AND THE BACON FAT RIGHT THERE. We're going to use it. 

4. Increase the oven temp to 425. Line a clean sheet tray with parchment paper and lay the chicken thighs on the pan. Make sure they are flat. Cook the chicken in the oven for about 25 minutes or until internal temp reaches 165 degrees. Note, you may need to check your chicken at the 10 minute mark, if there's too much liquid in the pan it could start smoking. If that happens, drain some liquid from the pan and return your pan to the oven. 

5. If you're doing the fries, open up some frozen fries and throw them on the pan with the bacon fat. Toss them around. Put them in the oven with the chicken. At about 10 minutes, toss them, add some salt and pepper and return to the oven.  The fries usually take about 12-17 minutes so they should be done about the same time as your chicken.  

6. While the chicken and fries are cooking, dice your avocado, tomato and bacon. Microwave the corn for about 3 minutes and stir. Prepare your tortillas on large pieces of foil to make it easier to wrap. Make sure your tortillas are a little warm so they are easier to fold. 

7. When the chicken is done, slice it. 

8. Assemble your wrap as follows: 1 slice of swiss cheese, a good swipe of jerk mayo, corn, avocado, tomato, bacon, chicken, lettuce. Wrap halfway up, tuck the sides and tightly finish wrapping the tortilla. I then wrapped it in foil to hold it together. 

9. Serve with fries and your choice of fry sauce. Today we had honey mustard sauce.