Jerk chicken fajitas with papaya-pineapple salsa

* Exported from MasterCook II *

Jerk chicken fajitas with papaya-pineapple salsa

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CHICKEN-----
1 lb Boneless chicken breast -- halves
2 tsp Jerk Seasoning
8 Flour tortillas
1 1/2 c Black beans, cooked -- drained
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 tbsp Chopped red onion
1 Chili pepper -- serrano or
seeded and minced
1 Garlic clove -- minced
2 tsp Lime zest
2 tbsp Fresh lime juice
1 tbsp 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.

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