Ingredients

• 1 spring onion
• finely chopped
• 1 tbsp finely chopped fresh thyme
• 1 tsp ground allspice or ground pimento
• 1 tsp honey
• 1 tsp soy sauce
• 1 tsp vegetable oil
• ½ tsp roughly chopped fresh garlic
• 2 tsp roughly chopped scotch bonnets
• 4 boneless chicken thighs
• skin on
• 4 ready-made rotis
• olive oil
• for rubbing
• salt and freshly ground black pepper
• ½ iceberg lettuce
• shredded
• large handful rocket
• 1 x 198g tin sweetcorn
• drained
• ½ fresh coconut
• flesh grated
• 15 cherry tomatoes
• halved
• 200g/7oz tin kidney beans
• drained
• 75g/2½oz red cabbage
• shredded
• 75g/2½oz white cabbage
• shredded
• 75g/2½oz carrots
• peeled and grated
• 1 tbsp finely chopped flatleaf parsley
• 4-5 tbsp mango purée
• 100ml/3½fl oz mayonnaise

Directions

• For the jerk chicken
• put the spring onion
• thyme
• allspice
• honey
• soy sauce
• vegetable oil
• garlic and chilli in a food processor and blend into a thick paste. Season with salt and pepper.
• Put the chicken thighs in a large bowl and rub generously with the paste. Cover and leave to marinate in the fridge overnight.
• Preheat a barbecue or griddle pan to high and rub the chicken thighs with a little olive oil. Cook the thighs for 10–15 minutes on each side
• until golden-brown
• slightly charred and cooked through. Rest the chicken for 2–3 minutes and cut into slices.
• Meanwhile mix together the salad ingredients in a bowl. Put the coleslaw ingredients in another bowl and mix to combine. In a third bowl
• mix together the mango purée and mayonnaise.
• Heat the rotis in a hot frying pan or on the barbecue
• until they colour and puff up on both sides.
• Place the warm rotis on four plates. Put some salad and coleslaw in the middle of each roti. Top with the jerk chicken
• drizzle with the mango sauce
• wrap and eat.