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Jerk Chicken Lettuce Wrap

Prep: 10 minutes Marinate: 1 hour Cook: 10 minutes


  • 3 tbsp. orange juice
  • 1 1/2 tsp. jerk seasoning mix (like the kinds by McCormick)
  • 1/8 tsp. cayenne pepper
  • 4 oz. raw boneless skinless chicken breast, pounded to 1/2-inch thickness
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1 pineapple ring (fresh or previously packed in juice)
  • 4 large (or 2 extra-large) iceberg or butter lettuce leaves
  • 2 tbsp. canned black beans, drained and rinsed
  • 1 tbsp. chopped fresh cilantro

Directions: In a sealable container (or sealable plastic bag), combine orange juice, jerk seasoning, and cayenne pepper. Mix thoroughly. Add chicken, and flip to coat. Seal and refrigerate for 1 hour.

Bring a grill pan (or skillet) sprayed with nonstick spray to medium heat. Add chicken, reserving excess marinade. Cook for 4 minutes. Flip chicken. Lay pineapple on the pan. Add onion, bell pepper, and excess marinade. Stirring veggies occasionally, cook for 2 minutes. Flip pineapple. Stirring veggies occasionally, cook for about 2 more minutes, until chicken is cooked through, veggies are soft, and marinade has been absorbed.

Stack two large lettuce leaves, and place chicken in the center (or stack two extra-large leaves, and place chicken over one half). Top with pineapple, veggies, beans, and cilantro. Finish with remaining two large lettuce leaves (or wrap the extra-large leaves around the filling).


Entire recipe: 253 calories, 29.5g protein , 3.5g fat, 633mg sodium, 27g carbs, 4.5g fiber

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