Jerk Chicken Fajitas With Papaya-pineapple Salsa
1 lb Boneless chicken breast
2 ts Jerk Seasoning
1 1/2 cBlack beans, cooked, drained
1 cLight sour cream
3/4 cRipe papaya, diced
3/4 cFresh pineapple, diced
1/2 cDiced jicama
3 tb Chopped red onion
1Chili pepper, serrano or
-jalapeno, seeded and minced
1Garlic clove, minced
2 ts Lime zest
2 tb Fresh lime juice
1 tb Minced cilantro
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.