Air fryer jerk chicken wraps with mango slaw
Smoky, spicy jerk chicken with charred edges, wrapped up with a juicy mango lime slaw and cool lime sour cream.
- 40 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.77 a serving
- 470 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ lb boneless chicken thighs
- 1½ tbsp Jamaican jerk seasoning
- 3 limes, 1 zested, all juiced, divided
- 1 mango, diced
- 2 cups coleslaw mix
- ¼ red onion, thinly sliced
- ¼ cup cilantro, chopped
- ⅓ cup sour cream
- 4 flour tortillas, large
From your pantry
- 1 tbsp olive oil
- ½ tsp salt, divided
Each serving has about 470 calories, 39 g protein, 39 g carbs and 18 g fat, and costs about $2.77 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No boneless chicken thighs? Chicken breasts or chicken tenderloins work.
- No limes? Lemons work.
- No coleslaw mix? Green cabbage or red cabbage works.
- No red onions? White onions or yellow onions work.
- No cilantro? Fresh parsley works.
- No sour cream? Plain Greek yogurt works.
- No flour tortillas? Whole wheat tortillas work.
Steps
Tap an underlined word for a quick explanation.
the chicken with the oil, jerk seasoning and the juice of 1 lime, then cover and leave it in the fridge for 15 minutes.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Timer: 15 min
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
the air fryer to 380°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Lay the chicken in the basket in one layer and air fry 14 to 16 minutes, flipping halfway, until at the edges and it reads 165°F.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 15 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Meanwhile, and the mango.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Dolly’s tip: Stand it on its end and slice down either side of the flat pit. Score each half in a grid and scoop the cubes off the skin with a spoon.the mango, coleslaw mix, onion and cilantro with the juice of 1 lime and of salt.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
the sour cream with the lime zest, the rest of the lime juice and of salt.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
the chicken. Warm the tortillas in the microwave for 20 seconds under a damp paper towel.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Spread each tortilla with lime sour cream, add chicken and a big pile of slaw, then roll it up tight, tucking in the sides.
Dolly’s tip: For lunches, pack the slaw separately and roll the wrap when you eat, so the mango juice does not soak the tortilla.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
