Jamaican Chicken Wraps
Grilled shredded jerk chicken wrapped in delicious crepes made of potatoes, corn bread, coconut, onions, and bell peppers. Served with a side of sweet Jamaican-style barbecue sauce.
Serving size: 1 wrap with 3 oz. filling
Instructions
| Ingredient |
Quantity |
Instructions |
| Vegetable oil |
1/4 cup
|
In large stockpot, heat oil. Add onions and bell peppers; saute 5 minutes. Add water, bring to a boil. Stir in Potato Pearls, corn bread mix, eggs, coconut, hot sauce, and salt. |
| Jamaican-style barbecue sauce, commercially prepared, optional |
6 cup
|
|
| Onions, chopped |
2 qt.
|
|
| Red bell peppers, chopped |
2 cup
|
|
| Green bell peppers, chopped |
2 cup
|
|
| Water |
3 qt.
|
|
| Potato Pearls® Extra Rich |
1 carton
|
|
| Corn bread mix, dry |
2 gal.
|
|
| Egg substitute or liquid eggs |
2 1/2 qt.
|
|
| Coconut, sweetened, shredded |
12 oz.
|
|
| Red pepper sauce, commercially prepared |
1/4 cup
|
|
| Salt |
2 tbsp.
|
|
|
|
Heat griddle to 350 F. Portion 1/2 cup potato mixture onto well-oiled hot griddle. Cook 3 minutes or until golden on first side; turn over. |
| Grilled jerk chicken, shredded |
9 lb.
|
Top each crepe with 3 oz. shredded chicken. Sprinkle with green onion. Roll to form a "flute." If desired, serve with Jamaican-style barbecue sauce. |
| Green onions, thinly sliced, 2-inch strips |
6 cup
|
|
Nutritional Information Per Serving
| Calories — 212 |
Protein — 5.8 g |
Fat — 12.1 g |
| Carbs — 20.1 g |
Iron — 1.0 mg |
Sodium — 346.0 mg |
| Potassium — 74.8 mg |
Zinc — 0.4 mg |
Vitamin A — 229.6 IU |
| Riboflavin — 0.2 mg |
Niacin — 0.7 mg |
Calcium — 98.2 mg |
| Cholesterol — 119.4 mg |
Vitamin B6 — 78.5 mcg |
Vitamin B12 — 0.3 mcg |
| Thiamine — 0.1 mg |
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