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Add all of the ingredient to a large bowl and mix in well. This can now go in the fridge over night or assemble straight away.
Add some of the mince to the top of 1 tortilla square then using both hands press the mince spreading and making sure there’s an even layer of mince all over.
Place a tortilla square on top and repeat the process until you have used all 5 tortillas (making sure you don’t add mince to the final top layer).
Put the mince tortillas into the freezer for 20-30 minutes to harden then remove and cut into 4 equal parts.
Flip on their sides then measure out each kebab by scoring lightly with a knife to make sure they are all same size.
Place wooden stick through the middle of each kebab then cut all the way through.
You should now have 5 chicken tortilla kebabs.
Fry in a medium heated oiled pan on all of the sides to get a nice colour before finishing off in a preheated oven on 180C/350F/Gas mark 4 for 20-25 minutes.
Brush each kebab with BBQ jerk sauce before serving and enjoy.