Jerk chicken fajitas with papaya-pineapple salsa

4 servings

Ingredients

Quantity Ingredient
1 pounds Boneless chicken breast halves
2 teaspoons Jerk Seasoning
8 Flour tortillas
¾ cup Ripe papaya, diced
¾ cup Fresh pineapple, diced
½ cup Diced jicama
3 tablespoons Chopped red onion
1 Chili pepper, serrano or
1½ cup Black beans, cooked, drained and mashed
1 cup Light sour cream 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.

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