Jerk Chicken Burrito With Coconut Rice and Mango Salsa

You need this Jerk Chicken Burrito recipe in your weekly rotation now!

This burrito is all about the Caribbean here. I have packed it with smoky jerk chicken, full of thyme, scallion, pimento, and Scotch bonnet marinate. To top that off, it is wrapped in a tortilla alongside coconut rice and sweet mango salsa. I have to admit that I stole this idea from Reddit.

The mango salsa adds brightness and flavor. It is sweet, so it balances out the lime. Coconut rice is there to mellow the heat. It sounds like a lot of things to make, but trust me, it isn’t. You can cook the chicken breast easily. For the rice, add all the ingredients to a rice cooker (if you have one), and the salsa, which is a simple salad. We are not making the burrito wrap here. I purchased mine at the supermarket.

Jerk chicken burrito comes together effortlessly with minimal ingredients; each can stand on their own or together to create the perfect late-night dinner.

Let’s start with the Jerk Chicken.

Jerk chicken is the star of the show here. If you have your own dry rub, then great. I use Grace because I love the flavour. The secret to every jerk protein recipe is marinating. I recommend overnight, but if you are in a rush, 4 hours are fine.

Simple Jerk Marinade Ingredients (The Essentials)

• Scotch Bonnet Pepper: This is where the heat comes from. Use one or two, depending on how brave you feel! (Warning: handle with gloves!)
• Pimento (Allspice) Berries: The true soul of jerk. Allspice is critical—don’t skip it!
• Thyme: Fresh sprigs add an earthy, savory base.
• Green Onion (Scallions): Adds a fresh, oniony bite.
• Ginger and Garlic: For depth and aromatic intensity.
• Soy Sauce or Tamari: For umami and color.
• Brown Sugar: To balance the heat and help caramelize the chicken.

Marinating and Cooking Your Jerk Chicken

Combine all the marinade ingredients in a food processor or blender. Blend until you have a thick, fragrant paste.

Use boneless, skinless chicken thighs or breasts, cut into thin strips, perfect for a burrito filling. Slather the chicken generously with the paste.

Place the chicken in the refrigerator. For the best, deepest flavor, let it marinate for at least 4 hours, or ideally, overnight. This time allows the spices and peppers to truly penetrate the meat.

Preheat your oven to 400°F or heat up your grill. If using the oven, lay the chicken on a foil-lined baking sheet and bake for about 15-20 minutes, or until fully cooked and slightly charred on the edges. If grilling, cook over medium-high heat until done. The outside should be dark and flavorful, but the inside should be juicy.

Air Fryer (Quickest): Preheat your air fryer to 375°F. Lay the chicken strips in a single layer (work in batches if necessary). Cook for 10−12 minutes, flipping them halfway through, until the internal temperature reaches 165°F and the chicken is nicely browned.

Stovetop Pan/Skillet (Charred Flavor): Heat a large skillet over medium-high heat with a tablespoon of oil. Add the chicken strips in a single layer (don’t crowd the pan). Cook for about 5−7 minutes per side, turning them occasionally until they are cooked through and have delicious, dark jerk char marks.

Once cooked, slice the chicken into small, bite-sized pieces so it mixes well into the final burrito.

Creamy Coconut Rice

The jerk chicken needs a partner, and that is where Coconut Rice comes in. This is a super easy side dish that tastes way better than plain rice.

Ingredients for Fluffy Coconut Rice

• White rice (Jasmine or Basmati works great)
• Full-fat coconut milk
• Water
• A pinch of salt

How to Make the Perfect Coconut Rice

Always rinse your rice until the water runs clear. This removes excess starch and helps prevent sticky, gummy rice.

In a saucepan, combine 1 cup of rice, 1 can of coconut milk (about 13.5 oz), and about 1/2 cup of water. Add your pinch of salt.

Bring the mixture to a rapid boil, then immediately reduce the heat to the lowest setting. Cover the pot tightly with a lid.

Let it simmer for 15−18 minutes without lifting the lid. Once the time is up, turn off the heat and let it rest for another 5 minutes (still covered). Finally, open the lid and use a fork to fluff up the incredibly fragrant, creamy coconut rice. The tropical scent alone is a treat!

The Mango Salsa

Every good burrito needs something fresh, crunchy, and bright. My Fresh Mango Salsa is a tasty topping that does exactly that. It’s simple, requires no cooking, and takes only five minutes to assemble.

Simple Mango Salsa Ingredients

• Ripe Mangoes: Dice two firm-ripe mangoes. They should be sweet but not mushy.
• Red Onion: Finely diced red onion for a crisp, sharp crunch.
• Jalapeño or Serrano: Finely diced (remove the seeds if you don’t want extra heat).
• Cilantro: A handful of freshly chopped cilantro for that unmistakable herbaceous flavor.
• Lime Juice: The juice of one fresh lime—this is essential for binding the flavors and adding zest.
• Salt: Just a small pinch to bring all the fruitiness forward.
• Tomato: It is optional.

Combine all these ingredients in a bowl. Give it a gentle stir and let it sit for about 10 minutes while you prepare the burritos. This allows the lime juice to work its magic and meld all the tropical flavors.

How to Make Your Jerk Chicken Burrito

What You’ll Need for Wrapping

• Large flour tortillas (the larger the better for a good wrap!)
• Black beans (optional, but highly recommended for extra protein and fiber)
• Shredded Monterey Jack or Cheddar cheese (optional, adds delicious melted goodness)

Step-by-Step Burrito Assembly

Heating your tortilla is critical. It makes it flexible and prevents tearing. You can microwave it for 10 seconds or warm it in a dry skillet for 30 seconds per side.

Lay the warm tortilla flat. If you’re using cheese, sprinkle a light layer down the center first.

Spoon a generous line of the creamy coconut rice slightly below the center. Remember not to overfill, or you won’t be able to close it!

Layer the sliced jerk chicken pieces over the rice. Add a spoonful of black beans if desired.

Spoon a few dollops of the fresh mango salsa right on top of the chicken.

The Tight Wrap:

• • Fold the sides of the tortilla inward over the filling.
  • Fold the bottom edge up and over the filling, tucking it in tightly.
  • Roll the entire burrito forward, keeping the sides tucked, until it’s completely sealed.

You now have a perfectly constructed, most delicious burrito wrap ever. That balances spicy, savory, sweet, and zesty notes in every single bite.

These Jerk Chicken Burritos are fantastic for a quick dinner or meal prep for lunch. Serve them with extra mango salsa on the side.

More Jerk Chicken Recipes

• Homemade Jerk Chicken Shrimp Alfredo Recipe
• The Ultimate Jerk Chicken Brine Recipe (Dry)
• How To Make Jerk Chicken In Air Fryer?
• Yummy Jerk Chicken Fried Rice
• Authentic Jamaican Jerk Marinade Recipe

Jerk Chicken Burrito With Coconut Rice and Mango Salsa

Recipe by Ren PetersCourse: MainCuisine: Jamaican, MexicanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Jerk chicken burrito with coconut rice and mango salsa is a beautiful twist on a regular burrito.

Ingredients

• 1 Scotch Bonnet Pepper:

• 1 tbs Pimento (Allspice) Berries

• 1 Thyme

• 1 Green Onion

• 1/4-piece Ginger and 4 cloves of Garlic:

• 1 tbs Soy Sauce or Tamari:

• 2 tbs Brown Sugar:

• 2 Chicken breasts

• 1 cup of rice

• 1 cup water

• 1 cup coconut milk

• salt to taste

• 1 Ripe Mangoes

• 1 Red Onion

• 1 Jalapeño or Serrano

• 2 tbs chopped Cilantro

• 1 tbs Lime Juice:

• Punch of Salt:

• Tomato: I

Directions

• Combine all the marinade ingredients in a food processor or blender. Blend until you have a thick, fragrant paste.
• Use boneless, skinless chicken thighs or breasts, cut into thin strips, perfect for a burrito filling. Slather the chicken generously with the paste.
• Place the chicken in the refrigerator. For the best, deepest flavor, let it marinate for at least 4 hours, or ideally, overnight. This time allows the spices and peppers to truly penetrate the meat.
• Preheat your oven to 400°F or heat up your grill. If using the oven, lay the chicken on a foil-lined baking sheet and bake for about 15-20 minutes, or until fully cooked and slightly charred on the edges. If grilling, cook over medium-high heat until done. The outside should be dark and flavorful, but the inside should be juicy.
• Air Fryer (Quickest): Preheat your air fryer to 375°F. Lay the chicken strips in a single layer (work in batches if necessary). Cook for 10−12 minutes, flipping them halfway through, until the internal temperature reaches 165°F and the chicken is nicely browned.
• Stovetop Pan/Skillet (Charred Flavor): Heat a large skillet over medium-high heat with a tablespoon of oil. Add the chicken strips in a single layer (don’t crowd the pan). Cook for about 5−7 minutes per side, turning them occasionally until they are cooked through and have delicious, dark jerk char marks.
• Once cooked, slice the chicken into small, bite-sized pieces so it mixes well into the final burrito.
• Always rinse your rice until the water runs clear. This removes excess starch and helps prevent sticky, gummy rice.
• In a saucepan, combine 1 cup of rice, 1 can of coconut milk (about 13.5 oz), and about 1/2 cup of water. Add your pinch of salt.
• Bring the mixture to a rapid boil, then immediately reduce the heat to the lowest setting. Cover the pot tightly with a lid.
• Let it simmer for 15−18 minutes without lifting the lid. Once the time is up, turn off the heat and let it rest for another 5 minutes (still covered). Finally, open the lid and use a fork to fluff up.
• Combine all these ingredients in a bowl. Give it a gentle stir and let it sit for about 10 minutes while you prepare the burritos. This allows the lime juice to work its magic and meld all the tropical flavors. creamy coconut rice. The tropical scent alone is a treat!