Caribbean Chicken Wrap with Grilled Pineapple

Caribbean Chicken Wrap with Grilled Pineapple

Prep Time
15 Minutes
Cook Time
15 Minutes
Fruity, spicy chicken served in tortilla wraps with a spicy tomato sauce.
  • 1 sachet Caribbean Jerk Seasoning

  • 325 grams (11 ounces) boneless, skinless chicken breasts, sliced

  • 1 teaspoon vegetable oil

  • 400 grams (14 ounces) pineapple, sliced

  • 4 tortilla wraps

  • 50 grams (2 ounces) spinach, washed

  • 75 grams (3 ounces) tomato ketchup

Key Products
Caribbean Jerk Seasoning

Product Information

£ 0.99/unit,15g


  • 1 Reserve 1 tsp Caribbean Street Food Seasoning to use later, combine the remaining with the chicken and vegetable oil in a medium bowl, stirring to coat the chicken thoroughly.
  • 2 Heat a griddle pan over a medium high heat, cook the chicken for 7-8 minutes, or until cooked through, turning halfway through. Griddle the pineapple for a few minutes on each side until grill marks start to appear.
  • 3 Warm the tortillas in a microwave, or warm oven until they have softened. Divide the spinach, chicken and pineapple between the tortillas, mix the tomato ketchup with the remaining seasoning and drizzle over the top.
  • 4 Roll up each tortilla and serve cut in half.