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Jerk chicken fajitas with papaya-pineapple salsa

Jerk chicken fajitas with papaya-pineapple salsa is built on Boneless Chicken Breast, Jerk Seasoning, Flour Tortillas, Black Beans Cooked Mashed, and Light Sour Cream Papaya Pineapple Salsa. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1 lb
• 2 tsp
• 8
• 1 1/2 cup
• 1 cup
• 3/4 cup
• 3/4 cup
• 1/2 cup
• 3 tbsp
• 1
• 1
• 2 tsp
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   Coat chicken breast halves with jerk seasoning.

2. 2

   Marinate at least 1 hour or overnight in refrigerator.

3. 3

   Place chicken in an 8-inch square dish; cover with vented plastic wrap.

4. 4

   Micro-wave on medium-high, 7-8 minutes.

5. 5

   Let stand 5 minutes.

6. 6

   Slice chicken into thin strips.

7. 7

   Divide black beans, chicken strips, sour cream and salsa between tortillas; fold up one edge to form a pocket and roll to hold filling.

8. 8

   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.