"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Powered By IQS
founder, IQS
 

Jerk Chicken Tacos with Lemony Gremolata

I Quit Sugar - Jerk Chicken Tacos with Lemony Gremolata
  • 2 servings
  • Prep - 25 mins
    Cooking - 5 mins
  • Total - 30 mins
I Quit Sugar - Jerk Chicken Tacos with Lemony Gremolata

Tacos are an excellent way to use up leftover roast chicken. It’s also an easy and delicious way to pack a whole lotta veg into one meal.  

Servings: 2
Preparation: 25 mins
Cooking: 5 mins

Ingredients

  • 2 portions of leftover Juicy Jerk Chicken, reheated (see note below).
  • 1/2 cup coriander leaves.
  • 4 gluten-free tortillas, warmed in the microwave or on a dry pan (you can use regular tortillas if you prefer).
  • 1/2 avocado, cubed.
  • 1 cup shredded red cabbage.
  • 1/4 cup full-fat natural yoghurt, to serve.
  • 1 long red chilli, finely sliced, to serve.

Lemony Gremolata

  • 1/2 bunch flat-leaf parsley, very finely chopped.
  • 1 clove garlic, minced.
  • 1 lemon, juice and zest.
  • 2 tablespoons olive oil.
  • 1/4 teaspoon sea salt.

Directions

1. To make the Lemony Gremolata, combine all ingredients in a jar and shake vigorously.

2. This meal is all about the assembly. Once you’ve reheated your Juicy Jerk Chicken and sliced all your vegetables, all that is left is serving: Fill two tortillas with half of the reheated chicken, coriander leaves, avocado, purple cabbage, Lemony Gremolata and serve with half of the yoghurt and chilli. Squeeze ¼ of a lime over the two wraps.

3. Place the remaining ingredients and wraps into a container to enjoy for lunch tomorrow.


Note

If you have no leftover Juicy Jerk Chicken, use ¼ of a store bought roast chicken instead.

Paleo option: Use iceberg lettuce cups instead of tortillas.

Dairy-free option: Omit natural yoghurt. Serve with unsweetened coconut yoghurt or 1 tablespoon of tahini. Depending on the consistency of your tahini, you may like to mix with a little water before drizzling over tacos.

Tacos are an excellent way to use up leftover roast chicken. It’s also an easy and delicious way to pack a whole lotta veg into one meal.

Ingredients

  • 2 portions of leftover Juicy Jerk Chicken, reheated (see note below).
  • 1/2 cup coriander leaves.
  • 4 gluten-free tortillas, warmed in the microwave or on a dry pan (you can use regular tortillas if you prefer).
  • 1/2 avocado, cubed.
  • 1 cup shredded red cabbage.
  • 1/4 cup full-fat natural yoghurt, to serve.
  • 1 long red chilli, finely sliced, to serve.

Lemony Gremolata

  • 1/2 bunch flat-leaf parsley, very finely chopped.
  • 1 clove garlic, minced.
  • 1 lemon, juice and zest.
  • 2 tablespoons olive oil.
  • 1/4 teaspoon sea salt.

Directions

1. To make the Lemony Gremolata, combine all ingredients in a jar and shake vigorously.

2. This meal is all about the assembly. Once you’ve reheated your Juicy Jerk Chicken and sliced all your vegetables, all that is left is serving: Fill two tortillas with half of the reheated chicken, coriander leaves, avocado, purple cabbage, Lemony Gremolata and serve with half of the yoghurt and chilli. Squeeze ¼ of a lime over the two wraps.

3. Place the remaining ingredients and wraps into a container to enjoy for lunch tomorrow.

Note

If you have no leftover Juicy Jerk Chicken, use ¼ of a store bought roast chicken instead.

Paleo option: Use iceberg lettuce cups instead of tortillas.

Dairy-free option: Omit natural yoghurt. Serve with unsweetened coconut yoghurt or 1 tablespoon of tahini. Depending on the consistency of your tahini, you may like to mix with a little water before drizzling over tacos.