London Jerk Doner Wrap Recipe

Prepare and marinate

Trim excess fat from chicken thighs and, if desired, cut into 1/2-inch strips for faster cooking. In a large bowl, combine olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, black pepper and kosher salt. Add chicken and toss to coat thoroughly. Cover and refrigerate at least 1 hour, preferably 3–4 hours or overnight for best flavor.

Cook the chicken

Preheat oven to 220°C / 425°F (or preheat a grill to medium-high). If using oven, thread marinated chicken strips onto skewers or spread in a single layer on a rimmed baking sheet lined with foil and a wire rack. Roast for 12–18 minutes, turning once, until edges are browned and internal temperature reaches 74°C / 165°F. For a charred, doner-style finish, briefly broil for 2–3 minutes after cooking to get crisp edges. If using a grill, cook strips over direct heat 8–12 minutes, turning until charred spots form and cooked through. Remove and let rest 5 minutes, then thinly slice against the grain into doner-style shavings.

Blend sauce

In a blender or food processor add the seeded scotch bonnet (use half or less for milder heat), chopped spring onions, fresh thyme leaves, allspice, cinnamon, nutmeg, soy sauce, dark brown sugar, fresh lime juice, vegetable oil, smoked paprika, apple cider vinegar, salt and black pepper. Purée until very smooth, scraping down the sides as needed. Taste and adjust: add more lime for brightness, sugar for balance, or a touch more vinegar if too rich. If sauce is too thick, thin with 1–2 tbs water or oil.

Cook briefly (optional)

For a deeper, slightly caramelized flavor, pour the blended sauce into a small saucepan and simmer over medium-low heat for 6–8 minutes, stirring frequently. This mellows raw pepper sharpness and concentrates the flavors. Allow to cool slightly before using as a finishing sauce.

Toss with chicken

Place the sliced cooked chicken in a bowl and add 3–4 tablespoons of the London Jerk Sauce. Toss to coat evenly — you want the chicken well flavored but not drenched. Reserve extra sauce for drizzling when assembling wraps.

In a small bowl combine Greek yogurt, mayonnaise, lemon juice, grated garlic, chopped dill (or parsley), salt and black pepper. Whisk until smooth and taste — adjust salt or lemon as needed. Chill in refrigerator while assembling wraps so flavors meld.

Warm flatbreads briefly in a dry skillet over medium heat for 20–30 seconds per side or wrap in foil and heat in a 150°C / 300°F oven for 5–7 minutes. This makes them pliable and slightly toasty.

Lay a warm flatbread on a work surface. Spread 1–2 tbs of yogurt sauce down the center. Add a handful (about 3/4 cup) of shredded lettuce, a few slices of tomato, 2–3 tbs pickled cucumbers, and a sprinkle of sliced red onion.

Pile about 180–200 g (roughly 1/4 of the cooked chicken) of the jerk-coated, shredded chicken on top of the salad. Drizzle 1–2 tbs of the reserved London Jerk Sauce over the chicken for extra heat and flavor. Finish with a spoonful (about 1–2 tbs) of the yogurt sauce and scatter fresh cilantro leaves if using.

Fold the sides of the flatbread in and roll tightly to form a wrap. If desired, toast the finished wrap in a grill pan or press for 1–2 minutes per side to seal and warm through. Serve immediately with lime wedges for squeezing and remaining London Jerk Sauce on the side.