Jerk Chicken Burritos

recipe
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.

Yield:

8 servings (serving size: 1 burrito)

Recipe from

Oxmoor House

Recipe Time

Prep: 19 Minutes
Cook: 6 Minutes
Other: 30 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Gretchen Brown,

Oxmoor House Healthy Eating Collection,

Oxmoor House

September 2006
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