Caribbean Chicken Wrap with Grilled Pineapple
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
- 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.