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Jerk BBQ Chicken Wraps with Coconut Mango Salad and Cashew Cream

Griddle your tortillas on high to get the nice stripes on these super-zingy wraps.

Serves 4  Total time 30 mins


• 840g Ocado Gold Corn Fed Chicken Thigh Fillets, skinned and boned 

• 3 tbsp Tropical Sun Jerk BBQ Sauce

• 2 tbsp extra virgin olive oil 

• 4 Ocado Large White Tortilla Wraps 

For the salad 

• 2 ripe mangoes, cut into small chunks 

• 1 red chilli, deseeded and finely sliced 

• 90g fresh coconut, grated or quickly blitzed in a food processor 

• zest and juice of 1 lime 

• 31g pack fresh coriander, leaves roughly chopped, stalks finely sliced 

• 2 tbsp extra virgin olive oil 

• 1 large romaine lettuce, shredded 

• 2 avocados, peeled and stoned, flesh sliced 

For the cashew cream 

• 100g cashew nuts, soaked in boiling water for 5 mins to soften 

• zest and juice of 2 limes 

• 12 garlic clove 


1. Preheat the oven to 200°C/180°C fan/gas 6. Place the chicken in a bowl with the jerk sauce and olive oil, thoroughly coat and place in a non-stick baking tray. Cook for 25 mins. 

2. Next, combine the salad ingredients, except the lettuce and avocado. Season and set aside. 

3. Either warm the tortillas in the microwave or char them on a griddle pan for 1 min either side. Stack and wrap in foil to keep warm. 

4. Drain the cashews, put into a blender and whizz up with the lime zest and juice, garlic, 4 tbsp water and seasoning. 

5. Once the chicken is cooked, thinly slice. Spread some cashew cream onto the tortilla followed by the chicken, shredded lettuce, avocado and the salad. Wrap up and enjoy.

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