Reggae Wraps

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This juicy chicken and tangy cream sauce are wonderful for lunch or supper. On the go? These are great warm or cold and make great lunch, picnic or beach fare! They are very portable when wrapped in foil. Perfect with fresh island fruit and a cold tropical drink! RSC#8 3rd place

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Ingredients [?]

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  • add   1 bell pepper
  • add   1/8 cup finely chopped cilantro
  • add   1 onion
  • add   1/2 teaspoon ground ginger
  • add   1 chopped green onion
  • add   1 lb boneless chicken breasts
  • add   1/2 teaspoon ground paprika
  • add   1 tomato
  • add   4 flat bread
  • add   1 teaspoon garlic powder
  • add   pepper
  • add   1 pinch cayenne (optional)
  • add   pepper
  • add   olive oil
  • add   salt
  • add   1/2 cup sour cream
  • add   2 teaspoons fresh lime juice
  • add   salt


  1. Mix sauce ingredients together and refrigerate.
  2. 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.
  3. Pound chicken breasts a little to flatten and create a more uniform thickness.
  4. Mix ginger, paprika and garlic powdertogether, adding salt, pepper and cayenne to taste. Drizzle a little olive oil on the breasts and rub with the spice mixture.
  5. 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.
  6. Add onions and bell peppers to pan and cook just until crisp tender or cooked to your liking.
  7. To serve:.
  8. Spread cream sauce on a warm flat bread. Add chicken strips, peppers, onions and tomato.
  9. 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.
  10. Fold in half like a taco or roll up like a burrito or a wrap.