Jerk Chicken Fajitas with Papaya-Pineapple Salsa

Title:
Jerk Chicken Fajitas with Papaya-Pineapple Salsa

Yield:
4 Servings

Categories:
Chicken,
Salsa




Ingredients:




----------------------------------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





 Date: Tue, 21 May 1996 23:25:41 -0400


 


 From: BobbieB1@aol.com


 


 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.


 


 From: Georgette/Dave Burnside