Photo of Jerk chicken with Caribbean beans by WW

Jerk chicken with Caribbean beans

Points® value
Total Time
45 min
15 min
30 min
Spicy griddled chicken is served with beans, peppers and butternut squash on a warm tortilla wrap.


Chicken breast, skinless, raw

480 g

Schwartz Jamaican Jerk Seasoning

6 serving(s)

Butternut Squash

350 g, peeled and cut into 1 cm chunks


1 large, finely chopped


2 clove(s), finely chopped

Yellow pepper

1 medium, diced

Thyme, Dried

1 teaspoon(s), level

Cumin seeds

1 teaspoon(s), level

Black eyed beans, cooked

1 can(s), large, drained

Coriander, fresh

3 tablespoon(s)

St Pierre Mexican Mexican Red Jalapeños Hot & Sweet

2 serving(s)

Black pepper

1 pinch

0% fat natural Greek yogurt

4 tablespoon(s)

Tortilla wrap

4 medium


  1. Put the chicken fillets on a plate, sprinkle over the jerk spices, coating both sides, then cover and chill until needed. Bring a pan of water to the boil, add the butternut squash and cook for about 10 minutes or until tender. Drain, then refresh under cold running water. Set aside.
  2. Meanwhile, heat a lidded nonstick pan, mist with cooking spray, then add the onion and cook for 8 minutes, covered, stirring regularly. Add the garlic, pepper, thyme and cumin seeds. Mist with a little more cooking spray and stir-fry for 3 minutes.
  3. Preheat the oven to 100°C, fan 90°C, gas mark ¼. Add the black beans, butternut squash, and 2 tablespoons of water to the pan, along with the onions and peppers. Cook for 5 minutes, or until heated through. Stir through the coriander and jalapeños.
  4. Wrap the tortillas in foil and warm in the oven. Meanwhile, heat a griddle or nonstick frying pan, mist the chicken with cooking spray and cook four of the chicken fillets for 6 minutes, turning once, or until cooked through. Cover and keep warm while you cook the second batch.
  5. Top each tortilla with the black bean mixture, the chicken and a spoonful of yogurt to serve.