Jamaican Jerk Beef Wraps with Avocado Salsa - Canadian Beef | Canada Beef

Print Options:

Jamaican Jerk Beef Wraps with Avocado Salsa

Yields12 ServingsPrep Time15 minsCook Time2 hrsTotal Time2 hrs 15 mins

This makes a great patio supper and is perfect for a party. The salsa is best in the summer, made with flavourful garden-fresh tomatoes. If using a Premium Rotisserie Roast such as Prime Rib, reduce the marinating time to 2 to 4 hours, just long enough to develop flavour.

 ⅓ cup (75 mL) minced onion
 ⅓ cup (75 mL) vegetable oil
 1 tbsp (15 mL) fresh lime juice or cider vinegar
 1 tbsp (15 mL) packed brown sugar
 1 tsp (5 mL) minced garlic
 1 tsp (5 mL) ground allspice
 1 tsp (5 mL) dried thyme leaves
 1 tsp (5 mL) hot pepper sauce
 ½ tsp (2 mL) ground cinnamon
 ½ tsp (2 mL) nutmeg
 ½ tsp (2 mL) EACH salt and pepper
 ½ tsp (2 mL) chili pepper flakes
 4 lb (2 kg) Beef Rotisserie Roast (e.g. Sirloin Tip, Cross Rib or Inside Round)
 6 large warm flour tortillas
 Avocado Salsa (recipe follows)
1

Combine onion, oil, lime juice, brown sugar, garlic, allspice, thyme, hot pepper sauce, cinnamon, nutmeg, salt, pepper and chilli flakes in large sealable freezer bag. Remove 2 tbsp (30 mL) of the marinade and set aside to use in salsa. (For spicier salsa, reserve 3 tbsp/45 mL) Pierce roast all over with fork and add to bag; seal and refrigerate for 12 to 24 hours. Discard marinade and pat roast dry.

2

Place drip pan under grill; add 1/2 inch (1 cm) water to pan. Preheat barbecue to medium-high (400°F/200°C). Cooking with rotisserie: Insert spit rod lengthwise through centre of roast; secure with holding forks and place over drip pan. Cooking without rotisserie: Place roast on grill over drip pan that is moved to one side; turn off heat under roast.

3

Insert meat thermometer into middle of roast, avoiding spit rod (if using). Cook at constant heat in closed barbecue until thermometer reads 155°F (68°C) for medium (about 30 minutes per lb/500 g). Remove roast to cutting board; tent with foil for 10 to 15 minutes. Carve thinly across the grain. Place slices along centre of lightly grilled tortillas. Top with Avocado Salsa.

Avocado Salsa
4

Gently combine 2 EACH medium tomatoes (seeded and chopped) and avocados (peeled and chopped). Stir in 2 tbsp (30 mL) EACH fresh lime juice and reserved marinade, 1 tsp (5 mL) minced garlic and 1/2 tsp (2 mL) hot sauce. Season with salt and pepper to taste. Makes approx. 2-1/2 cups (625 mL)

Nutrition Facts

Servings 12

Amount Per Serving
Calories 363
% Daily Value *
Total Fat 18g28%
Total Carbohydrate 21g8%
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.