Posted: January 23 2011 in RecipesPoultry

1 lb boneless Village Grocer Chicken Breast halves
2 tsp jerk seasoning
8 flour tortillas
1 ½ cups black beans, cooked, drained and mashed
1 cup light sour cream

Papaya-Pineapple Salsa:
¾ cup ripe papaya, diced
¾ cup fresh pineapple, diced
½ cup diced jicama
3 tbsp chopped red onion
1 chili pepper, Serrano or jalapeno, seeded and minced
1 clove of garlic, minced
2 tsp lime zest
2 tbsp fresh lime juice
1 tbsp cilantro, minced

Coat chicken breast halves with the jerk seasoning. Marinate at least 1 hour or overnight in refrigerator.

Brush chicken breast with olive oil and season with salt and pepper.  Place chicken in a pre-heated 350°F oven for approximately 15 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.