Jerk Chickpea Plantain Wrap

• 170 g chickpeas, drained, rinsed, and dried — Canned chickpeas, drained and rinsed
• 35 g cooked ripe plantain, cut into small cubes — Cooked ripe plantain
• 55 g whole-wheat tortilla — Whole-wheat tortilla
• 60 g green cabbage, finely shredded — Raw green cabbage
• 45 g fresh pineapple, finely diced — Fresh pineapple
• 1 g ground allspice — Ground allspice
• 0.6 g dried thyme — Dried thyme leaves
• 5 g cayenne hot sauce — Cayenne pepper hot sauce
• 18 g fresh lime juice — Fresh lime juice
• 10 g scallion, sliced — Raw scallion
• 7 g fresh cilantro, chopped — Fresh cilantro

Method

1. 1Measure ingredients: Prepare the cooked plantainMeasure ripe plantain using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Prepare the cooked plantainBlot the cooked ripe plantain dry and cut it into small 1 cm cubes.1 minLook for: The plantain is soft and sweet with dry golden surfaces rather than excess oil.Safety: Use ready-to-eat cooked plantain kept according to its package directions.
3. 3Build the jerk chickpea fillingMash about one-third of the chickpeas with allspice, thyme, hot sauce, and 15 g cold water until lightly bound.Look for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Fold in the remaining whole chickpeasFold in the remaining whole chickpeas and cooked plantain.2 minLook for: The filling holds loosely together and still shows whole chickpeas and plantain cubes.Safety: Use chickpeas from an intact can and clean utensils for the ready-to-eat filling.
5. 5Measure ingredients: Make the pineapple slawMeasure green cabbage, pineapple, lime juice, scallion, and cilantro using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
6. 6Make the pineapple slawToss cabbage, pineapple, lime juice, scallion, and cilantro for 30 seconds.30 secLook for: The slaw is juicy but crisp with no large liquid pool.Safety: Wash produce and use a clean bowl and utensils.
7. 7Measure ingredients: Roll the wrapMeasure chickpeas, ripe plantain, wheat tortilla, green cabbage, and pineapple using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
8. 8Roll the wrapLay the soft tortilla flat, mound the jerk chickpea-plantain filling across the center, add drained slaw, fold in both sides, and roll tightly.1 minLook for: The seam rests underneath and the filling stays enclosed when cut in half.Safety: Use a fresh pliable tortilla and serve or refrigerate within 2 hours.