Title: Jerk Chicken Fajitas with Papaya-Pineapple Salsa
Categories: Chicken Salsa
Yield: 4 Servings
| CHICKEN |
| 1 | lb | Boneless chicken breast halves |
| 2 | ts | Jerk Seasoning |
| 8 | | Flour tortillas |
| 1 1/2 | c | Black beans, cooked, drained and mashed |
| 1 | c | Light sour cream |
| PAPAYA-PINEAPPLE SALSA |
| 3/4 | c | Ripe papaya, diced |
| 3/4 | c | Fresh pineapple, diced |
| 1/2 | c | Diced jicama |
| 3 | tb | Chopped red onion |
| 1 | | Chili pepper, serrano or jalapeno, seeded and minced |
| 1 | | Garlic 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.