Jerk Chicken and Jasmine Blend Pita with Grilled Mango & Avocado Salsa

Jerk Chicken and Jasmine Blend Pita with Grilled Mango & Avocado Salsa

Dial up flavor with this take on the endlessly shareable flatbread. Build a unique salad atop pita: jerk chicken with a salsa starring grilled mango, avocado, cilantro, lime and red pepper. To add more interest, fold in cooked and cooled Jasmine Blend, a pretty blend of Jasmine rice, split baby garbanzos and crunchy daikon radish seeds.

InHarvest Products Used


Yield: 6 servings

  • 1¾ c. water
  • 8 oz. InHarvest Jasmine Blend
  • 1½ lbs. boneless, skinless chicken thighs
  • 2 T. extra-virgin olive oil
  • ¼ c. Jamaican jerk seasoning
  • 2 medium mangoes, sliced, grilled and diced small
  • Juice of 1 lime, for the salsa
  • 1 large avocado, diced small, coated with lime juice as needed to prevent oxidation
  • ½ c. small-dice red bell pepper
  • ½ c. chopped fresh cilantro
  • Kosher salt, to taste
  • 6 6” pita rounds




  1. In a pot, bring the water to a boil. Stir in InHarvest Jasmine Blend and reduce to a simmer. Cook, covered, for 9 minutes. Lay the Jasmine Blend out on a sheet pan and chill for at least 30 minutes.
  2. In a bowl, coat the chicken thighs with oil. Add the jerk seasoning and mix until the thighs are evenly coated. Let the thighs marinate, chilled, for 1 hour.
  3. Grill or bake the thighs until cooked through. When cool enough to handle, thinly slice each thigh and reserve.
  4. In a bowl, combine the mango, avocado, bell pepper, cilantro and lime juice until well mixed. Salt to taste.
  5. Before service, mix the salsa into the Jasmine Blend and combine well.
  6. Per portion: Place ¾ c. Jasmine Blend/salsa mixture in the center of 1 pita. Top with 4 oz. chicken. Serve with jerk sauce if desired.