Jerk Chicken Fajitas With Papaya-pineapple Salsa Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
CHICKEN
1 lbs: Boneless chicken breast halves,
2 tsp: Jerk Seasoning,
8: Flour tortillas,
1 1/2 cup: Black beans, cooked, drained and mashed
1 cup: Light sour cream,
PAPAYA-PINEAPPLE SALSA
3/4 cup: Ripe papaya, diced
3/4 cup: Fresh pineapple, diced
1/2 cup: Diced jicama,
3 tbsp: Chopped red onion,
1: Chilli pepper, serrano or jalapeno, seeded and minced
1: Garlic clove, minced
2 tsp: Lime zest,
2 tbsp: Fresh lime juice,
1 tbsp: Minced cilantro,
Directions:
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, chilli
pepper, garlic, lime zest, lime juice and cilantro. cover and
refrigerate until ready to serve. For best flavour and texture, do
not make more than 2 hours before serving.
Source from luhu.jp
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, chilli
pepper, garlic, lime zest, lime juice and cilantro. cover and
refrigerate until ready to serve. For best flavour and texture, do
not make more than 2 hours before serving.
Source from luhu.jp
Tags
Chicken