To make the jerk
marinade, put spring onions, ginger, garlic, onion, red chillies, thyme leaves, lemon juice, soy sauce, vegetable oil, brown sugar, all spice and 1 tsp salt in a blender jar and blend to a fine and thick paste without adding any water. The paste should be a bit salty but not too much.
Make a few slashes on
the chicken thighs and put them in a bowl, pour the marinade over them and rub it into all the crevices. Cover and leave to marinate overnight in the refrigerator.
If you want to
barbecue your chicken, get the coals burning 1 hour before you are ready to cook.
Take whole wheat
flour in a mixing bowl, add oat meal, salt and beetroot juice and mix well. Add sufficient water and knead into a soft dough. Cover with a damp cloth and rest for 15 minutes.
Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 minutes. To cook in the oven, heat to 180º C. Put the chicken pieces in a roasting tin with the lemon halves and cook for 45 minutes or until tender and cooked through. Cut the chicken into small pieces.
Divide the dough into
12 equal portions. Dust each portion with a little dry flour and roll out into a thin roti.
Heat a non-stick
tawa, and roast the rotis, one at a time, turning sides, till the rotis are evenly cooked on both sides.
Spread a little
mayonnaise on each roti, place a few lettuce leaves topped with chicken pieces in the centre and wrap the roti around them.
Arrange the wraps on
a serving platter and serve immediately.