Jerk Chicken Burritos

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

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Recipe Time

Cook Time:
Prep Time:
Other: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 299
  • Calories from fat: 11%
  • Fat: 3.8g
  • Saturated fat: 1.6g
  • Protein: 27.3g
  • Carbohydrate: 37.1g
  • Fiber: 4.3g
  • Cholesterol: 56mg
  • Iron: 1.2mg
  • Sodium: 932mg
  • Calcium: 75mg

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. 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. 2. Prepare grill.
  3. 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. 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. 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.
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