Ingredients
- 8 flour tortillas
- 2 jerk seasoning
- 2 lime zest
- 1 chili pepper
- 1 garlic clove
- 1 cilantro (minced)
- 3/4 ripe papaya
- 1/2 jicama (diced)
- 400 gr black beans
- 270 gr chicken breast (boneless halves)
- 240 ml sour cream (light)
- 190 gr pineapple (fresh)
- 30 ml lime juice (fresh)
- 22 gr onion (chopped red)
Coat chicken breast halves with jerk seasoning. Marinate at least 1 hour or overnight in refrigerator. Place chicken in an 20 cm 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.