Ajeen Beckford Jerk Chicken Wrap

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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3 lbs jerk chicken, boneless, julienned
3 avocados, sliced
2 red peppers, julienned
1 red onion, sliced thin
2 tomatoes, sliced
12 tortillas
6 oz black olives, sliced
2 bunches cilantro, chopped
1 lb cheddar cheese, grated
1 scotch bonnet (habanero) pepper, minced

For the Pigeon Pea Spread:
4 quarts water
4 oz diced onion
6 oz diced tomatoes
2 Tbsp chopped cilantro
1 tsp cumin
1 tsp chili powder
salt and pepper


Pigeon Pea Spread:
Combine the beans and water, bring to a boil, reduce to a simmer, and cook until tender.Add the remaining ingredients for pea spread and simmer for 10 more minutes. Drain the beans, reserving the liquid. Chill both. Puree the beans, adding enough of the cooking liquid to make a soft spreadable puree.

For the wraps:
Spread a tortilla with about 4 oz. of the pigeon pea spread. Sprinkle in the other vegetables (1/12 of each). Top with the chicken. Roll tightly and serve.

Serves 12.

From Chef Shernett