Let me set the scene for you: it’s 10:45 a.m. on Friday. It’s 35 degrees outside and although the sun is out, it still feels frigid. My cat, Bolo, is pacing anxiously around my bed waiting for me to get up.
I unravel myself from my heavy comforter. My foot breaches the air from outside the blankets and it’s ice cold.
I forgot to turn the heater back on last night.
It’s, at most, 50 degrees in my house. I scuttle quickly to the bathroom and then slide on some fuzzy house shoes. Now, as I wait for the heat to really overtake the cold, I’m bundled up ET-style in a plaid blanket on my couch writing this blog post.
To say I’m so over winter is an understatement. Sure, I’m not a huge fan of the summer months, but when you wake up to 50 degrees inside your house because you forgot to turn the heater back on, you get real sick of the cold real fast.
I need some heat. Some spark. Some fire.
I guess I’ll just get that in what I eat. Spicy buffalo wings, hot sauce doused eggs—you name it, I’m here for it. Even a lunch of these slightly-spicy Jamaican Jerk Lettuce Wraps will suffice.
The jerk seasoning jar I have in my cupboard is nearing the end of its life. What little remains is all clumped up from the moisture in my home. I’ve used that seasoning probably more than any other seasoning I have right now. It’s the perfect combination of savory, spicy, and spice-y.
These wraps are simple. It’s just jerk-spiced chicken, a jerk-spiced mayo, some shredded cabbage for crunch, and green onions. I wanted the jerk seasoning to be the star here, so I didn’t want to overpower it with other ingredients.
I hope this recipe warms you up.
Enjoy!
Jerk Chicken Lettuce Wraps
Jamaican-jerk spiced chicken breast with a jerk-spiced mayo wrapped in crisp butter lettuce.
Ingredients
- 1 lb. chicken breast
- 1 TBS. olive oil
- 2 TBS. Jamaican jerk seasoning
- 3-4 green onions, sliced
- 1 cup shredded cabbage
- Butter lettuce leaves, for serving
For the jerk-mayo:
- 3/4 cup mayonnaise
- 1 TBS. Jamaican jerk seasoning
- 1 TBS. lime juice
- 1 tsp. sugar-free ketchup
Directions
- Season chicken breasts all over with Jamaican jerk seasoning. Heat oil in a large pan over medium high heat. Cook chicken until browned on both sides and cooked through, about 5-6 minutes. Transfer to plate to let cool. Chop into bite-size pieces.
- Make the jerk-mayo: stir together mayo, jerk seasoning, lime juice and ketchup. Refrigerate until ready to serve.
- Make the lettuce wraps: start with a butter lettuce leaf, top with a spoonful of chicken. Sprinkle some cabbage and green onion on top. Finish it off with a dollop of the jerk-mayo.
Step-By-Step Instructions
Season chicken breasts all over with Jamaican jerk seasoning. Heat oil in a large pan over medium high heat. Cook chicken until browned on both sides and cooked through, about 5-6 minutes. Transfer to plate to let cool. Chop into bite-size pieces.
Make the jerk-mayo: stir together mayo, jerk seasoning, lime juice and ketchup. Refrigerate until ready to serve.
Make the lettuce wraps: start with a butter lettuce leaf, top with a spoonful of chicken. Sprinkle some cabbage and green onion on top. Finish it off with a dollop of the jerk-mayo.
