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Jerk Chicken Sandwich with Jicama Slaw

Prep Time35 mins
Total Time35 mins


Jicama Slaw:

  • 2 cups shredded green papaya unpeeled, from about 1/4 green papaya
  • 1/2 diced jicama from about 1/2 jicama
  • 3 tablespoons minced cilantro from 1 bunch
  • 1 teaspoon sugar
  • Juice from 3 limes
  • 1/4 teaspoon salt


  • Soft hamburger buns
  • Mayonnaise
  • Shredded jerk chicken


  • In a medium bowl, toss together the papaya, jicama, minced cilantro, sugar, lime juice and salt. Transfer to the fridge to marinate for 30 minutes. I swear this slaw tastes a million times better after it has time to sit.
  • To assemble the sandwiches, toast the buns in a 300 degree F oven. Smother each bun with mayonnaise. Top with shredded jerk chicken and a large spoonful of slaw. Repeat with remaining sandwiches.


A lot of Asian grocery stores actually sell green papaya already shredded.


Serving: 6g