Tortilla with Jerk Chicken |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
2 chicken breasts, sliced lengthwise into fingers |
2 cups jerk marinade, recipe follows |
2 tablespoons olive oil |
2 cups rice, cooked |
2 cups cooked black beans |
4 fresh flour tortillas, warmed |
1 cup shredded white cheddar |
2 cup shredded romaine |
4 dollops sour cream |
4 large spoonfuls salsa |
1 avocado, sliced |
8 jalapeno slices |
1 1/2 tablespoons ground allspice |
1 1/2 tablespoons dried thyme |
3/4 teaspoon cayenne pepper |
1 tablespoon freshly ground black pepper |
1 tablespoon ground sage |
1 teaspoon ground nutmeg |
1 teaspoon ground cinnamon |
2 tablespoons salt |
1 1/2 tablespoons garlic powder |
1 1/3 tablespoons sugar |
3 tablespoons olive oil |
3 tablespoons canola oil |
6 tablespoons soy sauce |
1 cup white vinegar |
3/4 cup fresh squeezed orange juice |
3 tablespoons fresh lime juice |
1 small scotch bonnet pepper, finely diced |
3/4 white onion, chopped |
1/3 cup chopped green onion |
3/4 tablespoon fresh chopped garlic |
Directions:
1. Preheat a broiler.
2. In a bowl, marinate chicken in jerk marinade for 4 to 5 hours, in the refrigerator. Saute chicken in oil, over high heat, until cooked through, about 3 minutes on each side. Place 1/4 of the rice and beans on each tortilla. Top with cooked chicken and the cheese. Place under the broiler until the cheese is melted. Top with shredded lettuce, sour cream, salsa, avocado, and jalapenos.
3. Jerk Chicken Marinade:
4. Mix all ingredients together. Refrigerate.
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