We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Jerk Chicken Roti Wraps with Pineapple Salsa & Creamy Slaw
Early Summer 2023
The genius idea to put jerk chicken in a roti is believed to have originated in Toronto. In this version, it’s paired with a juicy pineapple salsa and crunchy, creamy slaw. Since making authentic roti flatbread is labour-intensive, we use pre-made roti wraps by local outfit Crispy Just Baked!, which are available at No Frills. If you can’t find them, use large whole wheat tortillas instead.
Serves 6
CREAMY SLAW
4 tsp (20 mL) fresh lime juice
1/4 cup (60 mL) thinly sliced red onion
1/2 cup (125 mL) mayonnaise (reduced-fat is fine)
4 cups (1 L) thinly sliced red cabbage
1 cup (250 mL) julienned carrot
Salt and freshly ground pepper to taste
PINEAPPLE SALSA
1 1/2 cups (375 mL) diced fresh pineapple
1/4 cup (60 mL) finely diced red pepper
4 tsp (20 mL) thinly sliced green onion, green part only
1 tsp (5 mL) fresh lime juice
1/2 tsp (2 mL) finely grated ginger
Salt and freshly ground pepper to taste
JERK CHICKEN
3 green onions, roughly chopped
1 to 2 Scotch bonnet peppers, stemmed
2 cloves garlic
1 tbsp (15 mL) fresh thyme leaves
2 tsp (10 mL) ground allspice
1 tsp (5 mL) coarsely ground pepper
1/2 tsp (2 mL) freshly ground nutmeg
2 tbsp (30 mL) canola oil
2 tbsp (30 mL) fresh lime juice
1 tbsp (15 mL) soy sauce, preferably tamari
1 tbsp (15 mL) packed dark brown sugar
2 1/4 lbs (1 kg) boneless, skinless chicken thighs
Salt to taste
6 8-inch (20-cm) whole wheat roti wraps
Lime wedges for serving
1. To make the creamy slaw, combine lime juice and onion in a large mixing bowl. Let stand 15 minutes. Stir in mayo until combined. Add cabbage and carrots. Mix well. Season with salt and pepper. Transfer to an airtight container. Refrigerate up to 3 days.
2. For the pineapple salsa, combine all ingredients in a mixing bowl. Mix well. Transfer to an airtight container. Refrigerate up to 1 day.
3. For the jerk chicken, place all ingredients except chicken and salt in a food processor. Pulse, stopping and scraping down bowl once, until it forms a coarse purée. Divide marinade in half—each half should be around 1/3 cup (80 mL). Transfer one portion to an airtight container. Refrigerate up to 1 week or freeze up to 3 months. Use extra marinade for another batch of jerk chicken or an equivalent amount of boneless pork chops.
4. Place chicken in a large mixing bowl. Season with salt. Add remaining portion of marinade. Mix well. Transfer to a large freezer bag. Press out air and refrigerate at least 4 hours or preferably overnight.
5. Preheat barbecue to medium.
6. Clean and oil barbecue grate. Grill chicken, turning occasionally, until nicely charred and cooked through, 14 to 18 minutes, depending on their size. Transfer chicken to a baking tray. Clean grate again and grill roti just until warmed through, about 20 seconds per side. Stack as you go and cover with a clean kitchen towel.
7. Thickly slice chicken, and either assemble wraps or transfer everything to serving dishes and let guests assemble their own. Serve with lime wedges.
Serves 6
