Steps
- Flatten 2 skinless boneless chicken breasts between sheets of plastic wrap with a rolling pin.
- Juice 1 lime. Mix half the juice with the leaves from 3 thyme sprigs, 1 tablespoon of olive oil, and 2 teaspoons of jerk seasoning. Coat the chicken and marinate for 5 minutes.
- Heat a grill pan over medium-high heat. Cook the chicken for 4-5 minutes per side, until the thickest part reaches 165°F / 74°C.
- Split 2 large bread rolls and toast the cut sides in the pan for 1-2 minutes.
- Fill the rolls with the chicken, ½ small peeled sliced mango, 1 sliced tomato, and 1 shredded Little Gem lettuce heart. Drizzle with the remaining lime juice and close the rolls.