Jerk chicken fajitas with papaya-pineapple sa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless chicken breast halves |
| 2 | teaspoons | Jerk Seasoning |
| 8 | Flour tortillas | |
| 1½ | cup | Black beans, cooked, drained and mashed |
| 1 | cup | Light sour cream |
| ¾ | cup | Ripe papaya, diced |
| ¾ | cup | Fresh pineapple, diced |
| ½ | cup | Diced jicama |
| 3 | tablespoons | Chopped red onion |
| 1 | Chili pepper, serrano or jalapeno, seeded and minced | |
| 1 | Garlic clove, minced | |
| 2 | teaspoons | Lime zest |
| 2 | tablespoons | Fresh lime juice |
| 1 | tablespoon | Minced cilantro |
Directions
CHICKEN
PAPAYA-PINEAPPLE SALSA
Coat chicken breast halves with jerk seasoning. Marinate at least 1 hour or overnight in refrigerator. Place chicken in an 8-inch square dish; cover with vented plastic wrap. Micro-wave on medium-high, 7-8 minutes. Let stand 5 minutes. Slice chicken into thin strips. Divide black beans, chicken strips, sour cream and salsa between tortillas; fold up one edge to form a pocket and roll to hold filling. PAPAYA PINEAPPLE SALSA: Combine papaya, pineapple, jicama, red onion, chili pepper, garlic, lime zest, lime juice and cilantro. cover and refrigerate until ready to serve. For best flavor and texture, do not make more than 2 hours before serving.