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Reggae Wraps


  • 1lb boneless chicken breast
  • olive oil
  • 1⁄2teaspoon ground paprika
  • 2garlic cloves, minced or 1 teaspoon garlic powder
  • 1 1⁄2teaspoons fresh ginger, grated or 1⁄2 teaspoon ground ginger
  • salt
  • pepper
  • 1pinch cayenne (optional)
  • 1bell pepper, any color, seeded and sliced in strips
  • 1onion, thinly sliced
  • 1tomatoes, seeded and diced
  • 4flat bread
  • Cilantro Cream Sauce
  • 1⁄2cup sour cream
  • 1⁄8cup finely chopped cilantro
  • 1green onion, chopped
  • 2teaspoons lime juice
  • salt
  • pepper


  • Mix sauce ingredients together and refrigerate.
  • In a non stick skillet over moderate heat warm each flat bread on both sides until warm and soft. Remove from pan, cover with foil and place under a kitchen towel to keep warm.
  • Pound chicken breasts a little to flatten and create a more uniform thickness.
  • Mix ginger, paprika and garlic powder together, adding salt, pepper and cayenne to taste. Drizzle a little olive oil on the breasts and rub with the spice mixture. If you like spicier food feel free to increase the amounts of seasonings to meet your taste.
  • Grill whole chicken breast over medium heat until juices run clear and then slice into strips.
  • ~OR~ slice each breast into strips and saute until browned and thoroughly cooked. Add a little oil if needed to prevent sticking. Remove chicken from pan or push to the sides, away from hottest part of pan.
  • Add onions and bell peppers to pan and cook just until crisp tender or cooked to your liking.
  • To serve:.
  • Spread cream sauce on a warm flat bread. Add chicken strips, peppers, onions and tomato.
  • Top with additional cream sauce, more salt, pepper or spices IF DESIRED. A squirt of fresh lime is also very tasty and refreshing. Customize it to your liking.
  • Fold in half like a taco or roll up like a burrito or a wrap.


  • saratogaslim

    This was okay, but very bland, even after I added/adjusted knowing that I like a bit of spice. I did use fresh garlic and it made a sort of paste with the dry ingredients that DID make a nice rub. The prep time was not close to 15 minutes for me…this took me over an hour start to finish with the slicing, dicing, chicken prep, etc. Maybe if I did some tweaking for my tastes…thank you for sharing the recipe.

  • JackieOhNo!

    These were pretty good but not as flavorful as I expected. The chicken does not really seem to absorb the flavors of the spice mixture. I think maybe a true marinade would work better. I cut the chicken in strips, which worked out fine. I would love to try this again, just making a few adjustments. Thanks for sharing!

  • bridiemac211

    My boyfriend picked this for us to make in a long-distance relationship and I was hesitant.
    I actually added far more ginger, spice, and paprika. I added jullianed jalopenos with the peppers and cayenne with the sour cream, just to kick it all up.

    What a wonderful recipe and fun to make. You can use the leftovers to make fajitas, or add peanuts, zuccini, and chestnuts for a kung pao! I would recommend this a thousand times again.

  • Tori #1292717
  • gbn

    Wow as good as all the reviews. A must make and new staple in my house. This was AMAZING. I made it for a friend and she cobbled it all up with a big smile. The fresh lime at the end… YUMMY! A few modifications to spice it up and I prefer to marinade and grill on skewers. Minced 2 teaspoons of fresh ginger instead of 1 1/2, garlic was fresh not powder,minced one whole jalapeno, cayenne is a must, lots of cracked black pepper, squeezed juice of one lime, and a tablespoon of white vinegar. Cubed the chicken and poured it all into a ziplock bag for a fews hours to soak. Grilled on skewers 4 min a side. Cilantro cream sauce- low fat sour cream, 4 teaspoons of lime not 2 and grated lime rind as well. Salt and pepper to taste. Next time I may use a thicker greek type pita as the whole wheat tortilla was a bit flimsy to hold in the cream sauce. Already on the menu for dinner this weekend.

  • gailanng

    Reggae Wraps…I added just a tad more Calypso and they were then perfect. 🙂

  • Marla in TX

    Very good recipe. It was not near enough spice for us though. I will be doubling or tripling the spices next time. Added garlic to the sauce and it was a welcome addition.

  • SAHS

    I made a tofu version by doubling the spice mixture, adding its volume in flour, coating the tofu and then frying it for 10 minutes. I also added a bit of the spice mixture to the sauce, and served wrapped up in a tortilla. It was pretty good, but I don’t think it wound up tasting anything like the meat version is supposed to. Great sauce.

  • jane49423

    Served in pita bread. Used extra sauce throughout the week as salad dressing. Very good.

  • PSU Lioness

    These were very good and the only complaint that I got was that the cilantro taste in the sauce was overpowering (and I agree). Everything else was great. I used boneless skinless chicken tenderloins and marinated them for about 4 hours and they definitely soaked up the flavors of the marinade. I was disappointed because of the overpowering cilantro flavor but it wasn’t enough to ruin the meal because everyone gobbled it up pretty quickly. I think the next time I make it, I will also marinate the onions and peppers in the sauce and cut way back on the cilantro. Thank you for posting it was pretty yummy!