About the Recipe
This simple recipe is perfect for a quick and delicious meal. Using ready-made chicken kebabs from Coates butchers, you’ll pair them with an easy homemade jerk rice and a fresh salad, all wrapped up in soft tortillas. No fancy equipment or skills needed—just a love of tasty food!
Ingredients
Ingredients
· Chicken Kebab Wraps:
· 4–6 chicken kebabs from Coates butchers (or as many as you need)
· 4 large tortilla wraps (store-bought)
Simple Jerk Rice:
· 200g basmati or long grain rice
· 480ml water
· 1 tablespoon (about 8g) jerk seasoning (store-bought is fine)
· 1 tablespoon (about 15ml) olive oil or vegetable oil
· 1 spring onion, finely sliced (optional)
· 1 small tin (about 200g) of mixed beans or kidney beans, drained and rinsed (optional)
Fresh Salad:
· 1 small lettuce (iceberg, gem, or any type), chopped
· 1 cucumber, sliced
· 1 large tomato, diced
· 1 small red onion, thinly sliced
· Salad dressing of your choice or a squeeze of lemon
Optional Extras:
· Yogurt or garlic sauce
· Grated cheese
· Hot sauce
Preparation
1. Cook the Chicken Kebabs (20 minutes)
· Preheat your oven to 200°C (fan 180°C) or gas mark 6. If using a grill, heat it to medium-high.
· Place the chicken kebabs on a baking tray lined with foil or parchment paper.
· Cook in the oven or grill for about 20 minutes, turning halfway through, until cooked through and slightly charred at the edges. Check the chicken is piping hot and no pink remains inside. If using a meat thermometer, it should read at least 75°C.
2. While the Kebabs Cook, Make the Jerk Rice (15–20 minutes)
· Rinse the rice in cold water and drain well.
· In a saucepan, heat the oil over medium heat.
· Add the rice and jerk seasoning, stirring until the grains are coated in the spices (about 1 minute).
· Pour in the water, bring to a boil, then reduce the heat to low and cover with a lid.
· Simmer for 10–12 minutes until the rice is tender and the water absorbed (check your rice package instructions as cooking times may vary).
· If using, stir in the spring onion and beans in the last few minutes of cooking. Let the rice sit with the lid on for 2–3 minutes, then fluff with a fork.
3. Prepare the Salad (5 minutes)
· While everything cooks, chop the lettuce, cucumber, tomato, and onion, mixing them together in a large bowl.
· Add a little dressing or lemon juice and toss to combine.
4. Warm the Wraps (2 minutes)
· Wrap the tortillas in foil and warm in the oven for the last 2 minutes of the kebabs’ cooking time, or microwave them for 20 seconds until soft.
5. Assemble the Wraps
· Lay out a warm wrap. Add a generous spoonful of jerk rice, some salad, and a cooked chicken kebab (slide the chicken off the skewer carefully).
· Top with your favourite extras like yogurt, cheese, or hot sauce if you like.
· Fold the bottom of the wrap up, then fold in the sides and roll tightly.