Theo’s jerk sliced chicken thighs, Wholegrain rice, grilled pineapple, black beans, grilled sweetcorn and mint, Sour cream sauce, Theo’s tortilla wrap.
320g Theo’s jerk chicken thighs, sliced
4 tbsp sour cream sauce
1/4 small pineapple, peeled, grilled and finely diced
1/4 small red onion, diced
1/4 small bunch of fresh mint, roughly chopped
1/2 tin of black beans
1 corn on the cob, grilled
200g wholegrain rice, cooked
Juice of one lime
4 Theo’s tortilla wraps
Cook rice according to the packet instruction. In a salad bowl mix cooked rice, pineapple, red onion, black beans, corn, mint and lime juice. Cook Theo’s chicken thighs at 180°C in the oven for 20 minutes. Slightly toast tortilla wraps. Slather each wrap with sour cream. Add rice mix and chicken.