Turks and Caicos Coconut Leaf Sandwich

Ingredients

While the original Bánh kẹp lá dứa uses Vietnamese ingredients and flavors, the Turks and Caicos Coconut Leaf Sandwich incorporates the unique ingredients and flavors of the Caribbean. The original dish typically includes Vietnamese herbs and spices, whereas this adaptation features Caribbean spices and a zesty sauce that adds a tropical twist to the sandwich. Additionally, the use of coconut leaf as a wrapper is a departure from the traditional Vietnamese preparation. We alse have the original recipe for Bánh kẹp lá dứa, so you can check it out.

• 4 boneless, skinless chicken breasts (500g / 1.1 lb) 4 boneless, skinless chicken breasts (500g / 1.1 lb)
• 4 large coconut leaves 4 large coconut leaves
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 4 tablespoons Caribbean-style sauce 4 tablespoons Caribbean-style sauce
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 40g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Season the chicken breasts with salt and pepper.
3. 3.
   Grill the chicken breasts for 6-8 minutes per side, or until cooked through.
4. 4.
   Remove the chicken from the grill and let it rest for a few minutes before slicing it into thin strips.
5. 5.
   Rinse the coconut leaves and pat them dry.
6. 6.
   Place a coconut leaf on a clean surface and arrange a portion of grilled chicken, bell peppers, red onion, cucumber, and carrot in the center.
7. 7.
   Drizzle 1 tablespoon of Caribbean-style sauce over the filling.
8. 8.
   Fold the sides of the coconut leaf over the filling, then roll it tightly to form a sandwich.
9. 9.
   Repeat the process with the remaining ingredients.
10. 10.
    Serve the Turks and Caicos Coconut Leaf Sandwiches immediately.

Treat your ingredients with care...

• Coconut leaves — Make sure to rinse the coconut leaves thoroughly to remove any dirt or debris. Pat them dry before using to ensure they are clean and ready for wrapping.

Tips & Tricks

• If coconut leaves are not available, you can use large lettuce leaves as a substitute.
• Customize the sandwich by adding sliced avocado or mango for an extra tropical touch.
• Marinate the chicken in Caribbean spices and lime juice for a more intense flavor.
• Serve the sandwich with a side of plantain chips for a complete Caribbean meal.
• For a spicier version, add a few slices of Scotch bonnet pepper to the filling.

Serving advice

Serve the Turks and Caicos Coconut Leaf Sandwiches as a main course for a tropical lunch or dinner. Accompany them with a refreshing tropical fruit salad or a side of coconut rice for a complete and satisfying meal.

Presentation advice

To enhance the presentation, tie a thin strip of coconut leaf around each sandwich to secure the filling and add a touch of tropical elegance. Serve the sandwiches on a platter garnished with fresh herbs and lime wedges for an inviting and vibrant display.