ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Jerk Chicken Burritos

Prep time 19 mins
Cook time 6 mins
Other time 30 mins
Yield 8 servings (serving size: 1 burrito)
A traditional jerk seasoning is a dry rub that's often used in grilling. It consists of several spices, such as allspice, cloves, chiles, and thyme. This jerk-style chicken is seasoned with a bottled marinade, omitting the hassle of preparing your own jerk-seasoning blend.


  • 3/4 cup spiced Caribbean jerk flavored 30-minute marinade (such as KC Masterpiece), divided
  • 5 tablespoons fresh lime juice, divided
  • 1/4 teaspoon black pepper
  • 3 garlic cloves, minced
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 8 (8-inch) low-fat flour tortillas
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 1/2 cup bottled chunky salsa

Nutrition Information

  • calories 299
  • caloriesfromfat 11 %
  • fat 3.8 g
  • satfat 1.6 g
  • protein 27.3 g
  • carbohydrate 37.1 g
  • fiber 4.3 g
  • cholesterol 56 mg
  • iron 1.2 mg
  • sodium 932 mg
  • calcium 75 mg

How to Make It

  1. Combine 1/2 cup marinade, 1/4 cup lime juice, pepper, and garlic in a large zip-top freezer bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes to 1 hour, turning occasionally.

  2. Prepare grill.

  3. Remove chicken from marinade, discarding marinade. Coat chicken with cooking spray, and place on grill rack; grill 3 to 4 minutes on each side or until done.

  4. Shred chicken with 2 forks, and place in a bowl. Combine remaining 1/4 cup marinade and remaining 1 tablespoon lime juice; add to shredded chicken, tossing to coat.

  5. Spoon 1/3 cup chicken mixture evenly down center of each tortilla; top each evenly with black beans, cheese, and salsa. Fold in ends, and roll up tortillas. Place on a serving plate, seam sides down.

Oxmoor House Healthy Eating Collection