Jerk Chicken Burrito
Flour tortilla wrap filled with jerk-spiced chicken, black beans, and rice. Assembled warm and served with fresh garnishes and lime.
Ingredients
Method
Pat chicken dry and place in a shallow bowl. Combine jerk seasoning, lime juice, and olive oil in a small bowl to form a paste. Coat chicken thoroughly and refrigerate for at least 15 minutes (or overnight for deeper flavor).
Heat a grill or skillet over medium-high heat. Grill or pan-sear chicken for 6–8 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes, then slice or shred.
Warm tortillas on the grill or in a dry skillet. Lay one tortilla flat. Layer rice, beans, sliced chicken, red onion, cilantro, jalapeño (if using), and avocado in the center.
Fold in the left and right sides of the tortilla, then roll tightly from the bottom upward, wrapping the burrito as you go.
Serve immediately with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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