Jerk Chicken Lettuce Wraps with Tropical Salsa

Jerk Chicken Lettuce Wraps with Tropical Salsa

(2 reviews) Write a Review



  • 8 chicken thighs, boneless and skinless
  • Boston/Bibb lettuce 
  • 2 tsp allspice, ground
  • 1/2 tsp cinnamon, ground
  • 1/2 tsp cloves, ground
  • 1/2 tsp nutmeg, ground
  • 4oz onions, chopped
  • 8 cloves garlic
  • 3 tbsp ginger, chopped
  • 3 scallions, chopped
  • 1/2 cup lime juice
  • 1 tbsp white vinegar
  • 1 tbsp soy sauce
  • 1/4 cup olive oil
  • 1 habanero pepper, chopped
  • 1/4 cup brown sugar
Tropical Salsa:
  • 1 mango, chopped
  • 1/2 papaya, chopped
  • 1 red bell pepper. seeded and chopped
  • 2 jalapeños, seeded and chopped
  • 4 avocados, chopped
  • 3 blood oranges, segmented
  • 1 tsp REC TEC Grills Jody's Asian Persuasion Rub
  1. Puree ingredients for marinade until smooth.
  2. Trim chicken things of excess fat and allow to sit in the jerk marinade for 2-4 hours.
  3. Pre-heat REC TEC to 450‚Ñâ.
  4. Grill the red bell pepper and jalapeño for the salsa until slightly charred (about 4-6 minutes). 
  5. Chop all the fruit and combine ingredients for the salsa in a medium sized bowl, then allow to rest for 30 minutes.
  6. Add the chicken thighs to the REC TEC and cook for 35-40 minutes until the chicken reaches 165‚Ñâ internal.
  7. Chop the chicken and serve on a lettuce cup with a spoonful of the salsa.  



2 Reviews

  • Jerk Chicken Lettuce Wrap

    Posted by William Bennett on 14th Jun 2019

    Followed recipe except left out habanero, used frozen mango . Must use Asian Persuasion! Easy make ahead, reheat Chicken in pan before serving. Low fat we served with Black Beans and yellow rice. Unique, full of flavor. Try as recipe provided on line. Terrific

  • Hard 4

    Posted by Drew & steph try it on 11th May 2019

    Tried this one from scratch. Came out tasting great just takes a while. Had a little trouble finding all the fruits and veggies just perfectly ripe (all at the same time). Definitely recommend

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