Jerk Style BBQ Wraps

Labore et dolore magna aliquyam erat, sed diam voluptua. At vero eos et accusam et justo duo dolores et ea rebum. Stet clita kasd gubergren, no sea takimata sanctus est Lorem ipsum dolor sit amet. Lorem ipsum dolor sit amet, consetetur.

Jerk Style BBQ Wraps

  • Heat: Medium
  • Cooking time: 15-20 minutes
  • Preparation time: 10
  • Serves: 4


  • 1 Bottle of Encona Jamaican Style Jerk BBQ Mayo
  • 3 tbsp Dunn's River Jerk Seasoning
  • 400g Chicken thighs (or breast)
  • 1 Red onion
  • 1 Courgette
  • 1 Red bell pepper
  • Salad leaves (your choice)
  • 8 Tortilla wraps (2 each - don't get greedy now...)
  • Handful of coriander leaves


  1. Cut the chicken into rough, medium sized chunks and thoroughly clean your chopping board before moving on.
  2. Chop your onion, courgette and pepper into equal sized chunks and drop them into a bowl with the Dunn’s River Jerk Seasoning and a healthy squeeze of the Encona Jamaican Style Jerk Mayo and stir well to mix.  If you are short of time leave this at room temperature for 20 minutes before proceeding, alternatively cover, refrigerate and marinate for up to 24 hours.
  3. Thread the chicken mix onto skewers (if using wooden ones soak in water for 5 minutes beforehand) and cook on the barbecue or under a hot grill for around 10 minutes, turning regularly until charred and cooked through – the juices on the chicken should be clear when pierced with a skewer. Alternatively spread the mix on a baking tray and cook in a preheated oven at 180C fan/200C/gas 6 for 25-30 minutes stirring at least once during cooking.
  4. Once cooked remove form the skewers if using, cool slightly and toss with the mayonnaise, then pile into warm wraps with some leaves and scatter with coriander leaves.
Jamaican Jerk Style BBQ - Mayo

Connect with us