Jamaican Jerk Chicken Wrap with Spicy Smoked Jerk Chicken
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- Опубліковано 27 лют 2024
- These Jamaican Jerk Chicken Wraps are stuffed with grilled jerk chicken, Jamaican Jerk fried rice, and a homemade jerk bbq sauce, and they are fantastic! We started with leftover grilled chicken that we marinated in a homemade jerk marinade, then we made a quick Jamaican fried rice on the griddle with black beans, corn, asparagus tips, and pineapple. And then we stuffed everything in a tortilla with some mozzarella cheese and our homemade jerk bbq sauce - the result was pure perfection!
If you enjoy chicken wraps or burritos on the griddle, and you like spicy food, then give these Jerk Chicken Wraps a try!
For the Jamaican Jerk BBQ Sauce Recipe visit: pelletsandpits.com/jamaican-j...
@TraegerGrills #griddlecooking #jamaicanfood #wrap #traeger
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Love the channel, my wife and I have learned lots from you. Already know this was American-Jamaican Jerk chicken when scotch bonnet pepper, soya sauce, and pimento seeds weren't used for the jerk sauce.
NOT necessarily a fair assessment...pimento seeds is allspice..habaneros are a legit sub and happens quite often..and is considered the perfect replacement in the culinary world...and lastly and the most important factor...SOY is 100 authentic to Jamaica....not made in Jamaica...NO...but a staple in the culture from what most of the world has done over years way before our time...migration....the chinese had a HUGE influence early on in Jamaican culture...so just dont think this is a fair comment...
Fair. You did say you were developmental stages with the sauce - totally understandable with some substitutions. I grew up in the Caribbean (20+years) and haven’t seen anyone use pineapple or ketchup. So, that was new to me. I’m also fondly aware of the strong hold that the Chinese has over Jamaica.
"Somebody's getting lucky tonight" - Haha! Thanks you lovebirds. - Cheers!
ahhaha
What I always have to worry about is the heat level of the spices, sounds like you two reached JUST the right level. Congratulations !!! That looks like a great Jamaican Chicken Wrap. Thanks for sharing, stay safe and keep up the fun. Fred.
Thank bud...no doubt it has heat for sure..but its like it just make you keep eating it...ahhhaa
Homerun! On the flat top this weekend!
You know it! Thanks
Winner winner, jerk chicken wrap dinner.
Having two channels is perfect for so many of your cooks. I love watching something start on Pellets and Pits and then move here to see what's next on the menu👍😊
Hey thanks Bobbi..really appreciate your voice...cheers
I love Jamaican jerk chicken
We do as well...
The wraps look good.
This also looks dam good my friend ! THANK YOU FRANK FROM MONTANA....
You bet bud
I see you are the guest chef on The Sh@! Show so I thought I better check out your channel lol... glad I did because this looks absolutely delicious 😋 😊😊 you got a new subscriber here and I can't wait to see what else you've cooked up 😊😊😊 thank you so much for sharing your amazing recipe 😀 😊
❤Annie
Those wraps look MMM good. Nicely done 👑
Thank you
Those look amazing. I want to go back to Jamaica now 😂
hahhaha anytime is a good time...and for any reason...
Interesting 🤔. Damn that looks good! Been a minute since I did jerk chicken or pork. Next stop Pellets and Pits👍🏻👍🏻👍🏻💪🏻
👊👊
I enjoy your videos and your food always looks fantastic!
Thanks so much
Holy crap this looks so good! Really great video!! And psst! Get me a "friends and family" deal on one of those Santa Maria grills!!!
Let me know and ill talk to them...we can get you something for sure...
This looks like a winner!!
TY
Neal: How many people are you cooking for?? Do you have a full film crew there now? That could feed my entire squad! 😆
Thank you also for the rolling/folding instruction; much needed. I have a habit of blowing it out.
Definitely going to make this and use fresh made tortillas!
The bromelain in the pineapple juice is excellent at breaking down and tenderize the stuffing out of meat, especially red meat. It reacts with the protein within a 1/2 hour if using just the juice. Too long of a marinade will turn it to mush. Never use it on fish except for a finishing. This is just a PSA for those not used to using pineapple with meat.
hhaahh Feed the boys at TMG Pits that day...very very ture with fresh pineapple..been there and done that...
Lookin’ good mate ……you nailed another great cook….I will add this to my list of food to cook! Neal nicely done mate!! Oh by the way there is spelling error in your description information.. Seasoning I swaer by…corrected spelling is Swear.
TY I'll fix it...
That looks great! Thanks for the education and inspiration to cook more.
Thanks for watching and commenting..
Fantastic JOB guys !!
Thanks so much!
Nailed it!
TY
Yum
Too cool Neal… The wrap was nice. Along with seeing you put a little Jamaica 🇯🇲 in it.
TY
This is the first Jamaican Jerk sauce recipe and creation I have spotted on any griddle recipe. Well done guys, this is a favorite of ours, especially for this ol guy. I literally live on it when travelling to the Caribbean when I personally work to lower the chicken population. You might post the sauce recipe on both sites. This is a must try,,,,,,,,
Thanks bud...it was definitely fun to make...
Walkerswood has the most authentic Jamaican jerk I have tasted and in Jamaica several cooks have told me that’s what they use…the seasoning is like a wet rub or paste and they have a sauce also the flavor is Jamaica I will try this with that seasoning in the smoker
would love some feedback...I think we nailed it...
@@TheFlatTopKingyou always nail it no disrespect just a suggestion
You really do “make it look easy”😝. Jamaican me Crazy😊 Thanks guys
hhaahha HOOCH>>>>my man..hope all is well...cheers
That looks amazing! I would just like a bowl of jerk chicken fried rice with the pineapple and all the veggies! Well done!
TY
Oh snap!
Nice job Neal , nailed this cook! Definitely looks fantastic! Cheers brother 🍻
Thanks
Neil,
Which griddle did you cook this on? I know you have demonstrated various types. Can you say which is your "go to"?
I love you’re videos and glad you made something out of the box, but you lost me and pineapple and corn in fried rice! Still giving you a thumbs up brother!!!
Not necessary fried rice...just ingredients added after making a garlic and cilantro rice...just used the griddle as a mixing tool
Ive heard that cooked rice stored in a fridge can get mold rather quickly, you might not be able to see it but it’s there and can get you rather sick. What do you think about that? Ive heard that 24hrs is about the max you wanna store cooked rice. Ive kept rice in the fridge for a few days from Chinese take out but I apparently shouldn’t be doing that. Several videos out there on that topic.
Personally I dont think so...thats exactly how fried rice has been created...days old rice with leftover ingredients thrown in...now once the rice has been cooked with other ingredients that could change the amount of days...but I have never had that happen..even in the restaurant business..we had 5 days after being prepared...
Were you using the Traeger during that cook?
????? What do mean...The griddle is Traeger???
That’s what I meant
What can I use instead of asparagus?
anything you want...
I saw a few stuck together clumps of rice even after you reheated it. You can avoid this by putting the cold rice in a KA stand mixer with the paddle attachment and mixing it on low for a few seconds. Also, an improvement on the pineapple for me would be to grill pineapple rings over a charcoal fire until they start to develop brown spots and a more complex flavor. You can even add a little of your favorite seasoning salt for a sweet-savory taste. Finally, you really need to look into making your own flour tortillas. The filling you made looks delicious and it deserves a homemade tortilla next time. In case you ever make your own tortillas, I know from experience that a 126 gram dough ball is a good weight for a 12” tortilla. Excellent video! It’s being saved for future reference!
As for the clumps...i would think the rice would be over worked in a mixer....could be wrong...the smaller clumps were never noticed....as for the pineapple..absolutely...thats the tuff thing about griddle cooking....I try to stay on the griddle as much as possible for the ones that have one..I could say the same thing about many items....heck to me charcoal is the best in just about ever category...Lastly....Yes...we make homemade flour tortillas and have them spread around our channel...from butter to wagyu beef tallow
Don't even mention the hater comments. They gotta be pretty naive to think you'd burn garlic. Dismiss them.
👊👊
Yum