Jamaican Jerk Chicken Wraps

Instructions

1. Marinate the chicken
   In a large bowl, combine jerk seasoning, 1 tablespoon olive oil, lime juice, soy sauce, and honey. Add chicken strips and toss to coat thoroughly. Cover and refrigerate for at least 15 minutes (or up to 4 hours for more flavor).
2. Cook the chicken
   Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken strips and cook for 7-8 minutes, turning occasionally, until chicken is cooked through and slightly charred. Remove from heat and let rest for 5 minutes before slicing into smaller pieces.
3. Prepare the spicy yogurt sauce
   In a small bowl, mix Greek yogurt with hot sauce. Adjust the amount of hot sauce according to your preferred level of spiciness. Set aside.
4. Warm the tortillas
   Heat tortillas one at a time in a dry skillet over medium heat for about 20 seconds per side, or wrap them in damp paper towels and microwave for 30 seconds. Keep warm by wrapping in a clean kitchen towel.
5. Assemble the wraps
   Lay each tortilla flat and spread with a tablespoon of the spicy yogurt sauce. Arrange the jerk chicken strips in the center of each tortilla. Top with shredded cabbage, mango slices, avocado slices, red onion, and cilantro leaves.
6. Roll and serve
   Fold in the sides of the tortilla, then roll up from the bottom to enclose the filling. Slice in half diagonally if desired. Serve immediately with lime wedges and additional spicy yogurt sauce on the side.