The Art of Creating the Perfect Pulled Jerk Chicken Wrap

Kind, captions, and English subtitles all set for an epic culinary journey, let's dive into the world of flavors as we explore the preparation of an incredibly delicious pulled jerk chicken wrap. The key to this dish lies in its three main components: poached chicken, a flavorful spice mixture, and the binding agent that holds it all together.

First, we have our chicken - a couple of chicken breasts that are relatively lean cut of meat. To cook them, we'll be using a very soft and gentle method called poaching. Submerging the chicken in water, bringing it to a very gentle simmer, and then turning off the heat is essential for preventing the meat from becoming tough or dry. The key here is to keep the cooking process as low-key as possible, allowing the chicken to cook slowly without any harsh or abrasive forces acting upon it.

Once our chicken has cooked through, we can move on to preparing the spice mixture that will give our wrap its signature flavor. Taking your onion and garlic, and giving them a fine dice - this is an important step in releasing their natural sweetness and depth of flavor. Next, stick these diced onions and garlic into a pair of a shot of oil, then cover with a lid and let cook until they're really soft and sweet.

Now it's time to introduce our spice mixture into the mix. This is where the magic happens - taking every spice out or sticking them in as you like. Allspice, scotch bonnet peppers, oregano, thyme, and all sorts of other herbs and spices will come together in a delicious harmony that will leave your taste buds dancing with joy. The process of creating this spice mixture is essentially a dry rub on meat - a technique where the flavors are rubbed directly onto the surface of the meat before cooking.

As we prepare our jerk seasoning, it's essential to remember its origins and cultural significance. The term "jerk" comes from the verb "to jerk," which refers to the traditional method of drying meats over an open flame to preserve them for long periods of time. This is still a common practice today, particularly in many Caribbean countries where jerk seasoning originated.

Now that we have our spice mixture ready, let's talk about how it's used in this particular recipe. We'll be adding softened onions with small pieces of puree in check seasoning - the key here is to ensure that our chicken has been cooked through and is not at all dry or tough. Our flavor mixture will also include tomato puree, honey, and a squeeze of fresh lime juice, which will add a nice sweetness and brightness to the dish.

As we put everything together, we can see just how perfectly balanced this recipe is. The gentle heat of the poaching process has helped to preserve the natural flavors of the chicken, while the spice mixture adds a bold and aromatic flavor that's sure to tantalize your taste buds. And let's not forget the yogurt - a delicious and creamy ingredient that will help to bring all these flavors together in perfect harmony.

Now that our filling is complete, we can assemble our wrap. To do this, simply grab yourself a large flour tortilla and begin adding layers of our delicious pulled jerk chicken, along with some fresh lettuce leaves for added crunch and freshness. The beauty of this recipe lies in its versatility - you can add whatever toppings or ingredients you like to make it your own.

And there you have it - the perfect pulled jerk chicken wrap. A dish that's sure to satisfy even the most discerning palate, thanks to its perfectly balanced flavors and gentle cooking process. Whether you're a seasoned foodie or just looking for something new and exciting to try, this recipe is definitely worth adding to your culinary repertoire.

"WEBVTTKind: captionsLanguage: enget ready for when the best raps will ever stick in your mouth it's healthy is spicy it's a pulled church chicken wrap YUM okay three main things to do I've got our chicken we got kind of our spice mixture and then everything that binds it together I'm going to start with the chicken a couple of chicken breasts so it's relatively lean cut of meat and we're going to poach it this is a very soft gentle method of cooking submerge it a bit of water bring it up to a very very very gentle simmer and then pretty much turn it off and leave it there for at ten minutes or so until the chicken just cooks through we're gonna get going on the sauce take your onion and garlic and give it a fine dice stick in a pair of a shot of oil and then lid on top cook that until they're really really soft now the onions and garlic are soft and sweet in with the spice you're cheating yes usually I will go to the cupboard now and take every spice out or stick it in and I'll call that a joke seasoning that's not ready as long as I've taken all the spice mixture not all of the spices it has allspice in it and scotch bonnet often some herbs like oregano thyme and also different bits pieces I cheat and use the stuff a tortilla in there okay jerk we know that comes from the verb to jerk or jerking which is obviously what traditionally it is you may buy anything real they do coming joking give me eyes yes that is the process yeah no so additionally it would be a draw Braille saying this out loud a dry rub on meat and they jerks a mastic without is poking holes in it so that when our flavor gets in yeah we're adding in to fry off instead along with tomato puree honey and the juice of a lime I'm really sorry an important it's true I'm sure it is now this is still pretty warm but what we can do is very warm once it's been post it's just peel it along the grain to get basically pulled chicken I would never ever think of poaching chicken only because it feels weird to raw chicken into water and look into another yeah I kind of get what you mean but the reason you do is it keeps it so cyclin if you boil chicken because it's a very lean meat actually goes quite tough and cinnamon and a lot of the proteins come out and it's very dry poaching it gentle heat this is what you end up with beautiful succulent chicken how are you doing this your no feeling your fingers look on your soul what we're now going to do to add into all of that whole chicken is that our flavor mixture so softened onions with small to pure in check seasoning the lime and honey peas straight out the freezer but we've let them defrost they're going in and this is a relatively healthy wrap to think about it our chickens belly lead-ins been poached not fried or roasted in fat and this is yogurt so yogurts going in instead of maybe a mayonnaise or anything else mix it all together with some freshly chopped coriander the juice of a lime and some more fresh chilli and that's the filling done and that right there is an awesome sandwich filling wrap Philly who puts up a jacket a tow whatever you like we're gonna go for wrap so grab yourself a wrap and we want to do is kind of protect the flower wrap from all that liquid with a few leaves of lettuce generous portion this filling I think the thing for me with jerk mm-hmm this is what the yogurt is kind of creamy but it's sweet because of the peas in the honey the technique of the line is hot because of the chilling all the jerk seasoning it's just got a bit of everything it's just perfectly balanced and it will go with everything literally everything another leaf on top and then it's like a new chicken bowl yeah and then like any good wrap you want to make sure it's handheld so up the bottom in on the side and that side and there is one Olson handheld pulled jerk Pratt sorted please don't spike yourself on a skewer can i English here huh you want the recipe just got a salted food you know ASAP okay I will we already here so doesn't really you've got a lot of your beard I don't and also your nipple as well but what that jerk-offget ready for when the best raps will ever stick in your mouth it's healthy is spicy it's a pulled church chicken wrap YUM okay three main things to do I've got our chicken we got kind of our spice mixture and then everything that binds it together I'm going to start with the chicken a couple of chicken breasts so it's relatively lean cut of meat and we're going to poach it this is a very soft gentle method of cooking submerge it a bit of water bring it up to a very very very gentle simmer and then pretty much turn it off and leave it there for at ten minutes or so until the chicken just cooks through we're gonna get going on the sauce take your onion and garlic and give it a fine dice stick in a pair of a shot of oil and then lid on top cook that until they're really really soft now the onions and garlic are soft and sweet in with the spice you're cheating yes usually I will go to the cupboard now and take every spice out or stick it in and I'll call that a joke seasoning that's not ready as long as I've taken all the spice mixture not all of the spices it has allspice in it and scotch bonnet often some herbs like oregano thyme and also different bits pieces I cheat and use the stuff a tortilla in there okay jerk we know that comes from the verb to jerk or jerking which is obviously what traditionally it is you may buy anything real they do coming joking give me eyes yes that is the process yeah no so additionally it would be a draw Braille saying this out loud a dry rub on meat and they jerks a mastic without is poking holes in it so that when our flavor gets in yeah we're adding in to fry off instead along with tomato puree honey and the juice of a lime I'm really sorry an important it's true I'm sure it is now this is still pretty warm but what we can do is very warm once it's been post it's just peel it along the grain to get basically pulled chicken I would never ever think of poaching chicken only because it feels weird to raw chicken into water and look into another yeah I kind of get what you mean but the reason you do is it keeps it so cyclin if you boil chicken because it's a very lean meat actually goes quite tough and cinnamon and a lot of the proteins come out and it's very dry poaching it gentle heat this is what you end up with beautiful succulent chicken how are you doing this your no feeling your fingers look on your soul what we're now going to do to add into all of that whole chicken is that our flavor mixture so softened onions with small to pure in check seasoning the lime and honey peas straight out the freezer but we've let them defrost they're going in and this is a relatively healthy wrap to think about it our chickens belly lead-ins been poached not fried or roasted in fat and this is yogurt so yogurts going in instead of maybe a mayonnaise or anything else mix it all together with some freshly chopped coriander the juice of a lime and some more fresh chilli and that's the filling done and that right there is an awesome sandwich filling wrap Philly who puts up a jacket a tow whatever you like we're gonna go for wrap so grab yourself a wrap and we want to do is kind of protect the flower wrap from all that liquid with a few leaves of lettuce generous portion this filling I think the thing for me with jerk mm-hmm this is what the yogurt is kind of creamy but it's sweet because of the peas in the honey the technique of the line is hot because of the chilling all the jerk seasoning it's just got a bit of everything it's just perfectly balanced and it will go with everything literally everything another leaf on top and then it's like a new chicken bowl yeah and then like any good wrap you want to make sure it's handheld so up the bottom in on the side and that side and there is one Olson handheld pulled jerk Pratt sorted please don't spike yourself on a skewer can i English here huh you want the recipe just got a salted food you know ASAP okay I will we already here so doesn't really you've got a lot of your beard I don't and also your nipple as well but what that jerk-off\n"