Casual Caribbean Jerk Chicken Wraps with Mango Salsa

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Spiced jerk chicken wrapped in soft tortillas with a refreshing mango salsa, blending bold Caribbean flavors into a fun handheld meal. This Caribbean-inspired sandwich and wrap recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, jerk seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Caribbean cuisine 350 cal/serving

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Ingredients

1 lb, cut into strips boneless skinless chicken thighs
2 tbsp jerk seasoning
1 tbsp olive oil
1 medium, diced ripe mango
1/2 cup diced red bell pepper
1/4 cup finely diced red onion
2 tbsp chopped fresh cilantro
2 tbsp lime juice
1/4 tsp salt
4 large flour tortillas
1 cup baby spinach leaves

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Instructions

Step 1: Toss 1 lb chicken thigh strips with 2 tbsp jerk seasoning and 1 tbsp olive oil until evenly coated. Let marinate 15 minutes at room temperature.
Step 2: Heat a large skillet over medium-high heat and cook chicken strips for 4-5 minutes per side until cooked through and edges char slightly.
Step 3: Meanwhile, combine 1 diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, 2 tbsp lime juice, and 1/4 tsp salt in a bowl to make mango salsa.
Step 4: Warm 4 large flour tortillas on a dry skillet for 30 seconds per side. Fill each with 1/4 cup baby spinach, cooked chicken strips, and 1/4 cup mango salsa. Fold and serve immediately.