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INGREDIENTS |
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1 lb Boneless chicken breast |
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2 tsp Jerk Seasoning |
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8 flour tortillas |
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1½ cup red peas cooked and mashed |
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1 cup light sour cream |
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PAPAYA-PINEAPPLE SALSA |
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¾ cup ripe papaya, diced |
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¾ cup fresh pineapple, diced |
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½ cup diced escallions |
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1 onion chopped finely |
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1 scotch bonnet pepper diced |
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1 garlic clove, minced |
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2 tsp lime zest |
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2 tsp fresh lime juice |
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1 tbsp cinnamon |
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PREPARATION |
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1.Coat chicken
breast halves with jerk seasoning. Marinate at least 1 hour or overnight
in refrigerator. |
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2.
Place chicken in an 8-inch square
dish; cover with vented plastic wrap. |
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3. Cook on a high
fire for 7-8 minutes. Let stand 5 minutes. |
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4.
Slice chicken into thin strips.
Divide red peas, chicken strips, sour cream and salsa between tortillas;
fold up one edge to form a pocket and roll to hold filling. |
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PAPAYA PINEAPPLE SALSA |
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1. Combine
papaya, pineapple, escallions, onion, garlic, lime zest, lime juice and
cinnamon. |
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2. Cover
and refrigerate until ready to serve. |
