Jack Daniel’s chicken wrap


Mexico: home of Frida Kahlo, Chichen Itza built by the Mayan people and, in my opinion, some of the best flavours of the world.

Although this Jack Daniel’s chicken wrap is not authentic Mexican, the tortilla wrap houses a variety of ingredients to complete a wonderfully creative and tasty dish. The smokiness of the Jack Daniel’s sauce, the tang of the yogurt and the celery’s fresh crunch tempts you to eat more than your stomach can bear. I’m a huge fan of avocado – it really rounds off the explosion of flavours nicely.



4 chicken breasts, cubed into bite-sized pieces

1 teaspoon garlic

2 tablespoons Jack Daniel’s Smokey Barbeque Sauce

200 ml plain yogurt

4 celery stalks, finely chopped

4 tortilla wraps

Handful grated cheddar cheese

1 avocado, sliced

1 tomato, chopped

1 onion, chopped


1. Fry the garlic and the chicken pieces in a splash of oil. Add salt to taste. Once brown, set aside to cool.

2. Combine the Jack Daniel’s sauce with the yogurt and celery. Add the cooled chicken to the mixture.

3. To assemble the wrap, place a few tablespoons of the chicken in the center of the tortilla. Top with tomato and onion, avocado and cheese. Fold the tortilla like a cigar and dig in.


3 thoughts on “Jack Daniel’s chicken wrap

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