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| 1 x ca. 450 g | Boneless chicken breast halves |
| 2 Teelöffel | Jerk Seasoning |
| 8 | Flour tortillas |
| 1 1/2 Tasse | Black beans, cooked, drained and mashed |
| 1 Tasse | sour cream light |
| 3/4 Tasse | Ripe papaya, diced |
| 3/4 Tasse | Fresh pineapple, diced |
| 1/2 Tasse | Diced jicama |
| 3 Esslöffel | red onion chopped |
| 1 | Chili pepper, serrano or jalapeno, seeded and minced |
| 1 | cloves garlic minced |
| 2 Teelöffel | Lime zest |
| 2 Esslöffel | lime juice fresh |
| 1 Esslöffel | cilantro minced |
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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.
~0500 (
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