Chicken covered in jerk seasonings, tossed with onions and pepper, and served in a lettuce wrap with mango and cauliflower rice. A fun twist on a Jamaican Favorite! Couldn't let that week spent in Jamaica not bring back any inspiration for new dishes!
WW My Way Smart Points: 2 Green, 1 Blue and 1 Purple
WW Freestyle Smart Points: 1
Getting The "Rice" Ready
I had some left over cauliflower that I am using for my rice. I just heated it up in some chicken stock and allowed it to absorb those flavors. If you are starting from raw, instead of steaming the cauliflower in water, cook the riced cauliflower in the chicken stock in a small skillet until the chicken stock is absorbed and the cauliflower is soft. if the cauliflower is still crunchy when the chicken stock is gone, add a splash more and continue cooking.
The Chicken Mix
I tossed the pepper and red onion on a skillet and cooked those until they were almost done cooking, not too soft.
Then I added in my left over rotisserie chicken piece and cooked until chicken was heated through, about 5 minutes.
I added in the soy sauce, jerk seasoning, garlic, and ginger and cooked for around 2 minutes, and then turned the heat down to a simmer.
I then added in the cut up mango and cilantro and mixed them in gently. (If you need help figuring out how to cut a mango, I have step by step instruction in my Spicy Mango Salsa Recipe)
Assembling the Wrap
I pulled the leaves off the Boston lettuce, and added a layer of riced cauliflower to each leave, and then filled the leave up with the jerk chicken mix.
Fold up the leaves around the mix and enjoy! My dad and I ate them with our hands, although it was quite messy we got the feel of eating jerk chicken tacos. If you want less mess, you can follow my moms route and go with a fork and knife. Delicious either way!
We Each ate 2 lettuce leaves full and were stuffed! It's hard to believe this bunch of deliciousness was only 1 point for the plate!