Jerk Chicken Lettuce Wraps

Grilled jerk chicken paired with cilantro rice, black beans, and corn, all wrapped in crisp lettuce leaves and topped with tropical salsa for a fresh and spicy Caribbean-style dish.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

2 8-ounce skinless, boneless chicken breast halves

1 12-ounce bottle Lawry's Caribbean Jerk Marinade

2 teaspoons vegetable oil

½ cup minced red onion

1 cup white rice

2 cups chicken broth

2 tablespoons chopped fresh cilantro

½ cup corn

½ cup black beans, drained and rinsed

8 to 12 Bibb lettuce or romaine leaves

Tropical Salsa

1 lime, cut into wedges

Cilantro sprigs

Directions

In a glass dish, coat chicken breasts with marinade. Cover and chill for 30 minutes.
In a large saucepan, heat the oil and add onion. Cook until transparent. Add rice; stir to coat. Add broth and bring to a boil. Cover and reduce heat to low. Simmer about 20 minutes until rice is tender. Mix in chopped cilantro, corn, and beans.
Meanwhile heat grill to medium. Place chicken on grill rack; grill 6 minutes on each side or until chicken is done. Cut each breast into ½-inch-thick slices.
Scoop 3 tablespoons of rice mixture into each lettuce leaf and top with 2 slices of chicken. Serve with Tropical Salsa and a lime wedge; garnish with cilantro sprigs.