Large London Jerk Doner Wrap Recipe

Prepare and marinate

Trim excess fat from the chicken thighs and pat dry. Place in a large bowl. Season with 1.5 tsp sea salt and 1 tsp black pepper and 2 tbs olive oil. Reserve; you will add the jerk sauce below for marinating.

Marinate with London Jerk sauce

Place about 3/4 of the prepared London Jerk Sauce (see next section) into the bowl with the chicken and toss to coat thoroughly. Reserve the remaining jerk sauce for basting and finishing. Cover and refrigerate for at least 2 hours, ideally overnight for best flavor penetration.

Cook doner-style

Preheat oven to 200°C (400°F). Thread marinated chicken thighs onto a large skewer or arrange on a rimmed baking sheet stacked so pieces form a small vertical pile (to mimic doner). Roast for 25–30 minutes, turning or rotating once, until internal temperature reaches 74°C (165°F) and edges are nicely browned. During the last 6–8 minutes, brush with reserved jerk sauce and broil 2–3 minutes if you want extra char. Alternatively, grill over medium-high heat for 10–15 minutes per side until charred and cooked through.

Slice thinly

Let the cooked chicken rest 5 minutes, then thinly slice or shred into strips resembling classic doner meat. Keep warm.

Combine chilies, shallots, garlic, thyme, green onions, allspice, cinnamon, nutmeg, smoked paprika, dark brown sugar, soy sauce, red wine vinegar, lime juice, vegetable oil, liquid smoke (if using), water and 3/4 tsp salt in a food processor or high-speed blender.

Blend until very smooth, scraping down sides as needed. The mixture should be thick but pourable; add up to 1–2 tbs more water if it seems too thick. Taste and adjust seasoning — add more salt, lime or sugar to balance heat and acidity.

Reserve about 1/4 cup for drizzling on finished wraps and use the rest to marinate the chicken (see Doner-style Jerk Chicken section).

Whisk together Greek yogurt, lemon juice, grated garlic, chopped dill (or mint), honey, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl until smooth. Taste and adjust — add a little water or extra lemon to reach a drizzling consistency. Chill until ready to assemble.

Warm the large flatbreads or tortillas briefly in a dry skillet or oven (30–60 seconds per side) until pliable.

Lay a warmed flatbread on a work surface. Spread about 2 tbs of the yogurt sauce down the center, followed by a generous spoonful (about 3 tbs) of reserved London jerk sauce for heat and smoke.

Layer shredded lettuce (about 3/4 cup), diced cucumber (1/4 cup), a handful of sliced red onion (2 tbsp), some pickled carrot/daikon (2 tbsp if using) and a large portion of the sliced doner-style jerk chicken (about 300 g per wrap).

Drizzle another 1–2 tbs yogurt sauce and 1–2 tbs of the extra jerk sauce over the top. Scatter fresh cilantro leaves. Fold the bottom up and roll tightly, tucking in the sides to form a wrap. Repeat for remaining wraps.

If desired, press the wrapped sandwiches on a hot grill or press pan for 1–2 minutes per side to seal and warm through.

Cut each wrap in half and serve immediately with lime wedges on the side.