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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Chicken:
1 pound Boneless chicken breast, halves
2 teaspoon Jerk Seasoning
8 Flour tortillas
1 ½ C black beans, cooked, drained
mashed
1 C Light sour cream
Papaya-Pineapple Salsa:
¾ c Ripe papaya, diced
¾ c Fresh pineapple, diced
½ c Diced jícama
3 tablespoon Chopped red onion
1 Chili pepper, serrano or
seeded and minced
1 garlic clove, minced
2 teaspoon Lime zest
2 tablespoon Fresh lime juice
1 tablespoon Minced cilantro
Directions for chicken fajitas:
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.
Directions for Papaya Pineapple Salsa:
Combine papaya, pineapple, jícama, 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.