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Jerk Chicken Fajitas with Papaya-Pineapple Salsa

















1 pound chicken breast halves, boneless, skinless
2 teaspoons seasoning
jerk, undefined
8 flour tortillas
1 ½ cups black beans
cooked, drained and mashed
1 cup sour cream, light
Papaya pineapple salsa
¾ cup papayas
¾ cup pineapple, fresh
fresh, diced
½ cup jicama
3 tablespoons red onion
1 hot chili peppers
serrano or, jalapeno, seeded and minced
1 garlic cloves
2 teaspoons lime zest
2 tablespoons lime juice
1 tablespoon cilantro


Coat chicken breast halves with jerk seasoning.

Marinate at least 1 hour or overnight in refrigerator.

Place chicken in an 8-inch square dish; cover with vented plastic wrap.

Micro-wave on medium-high, 7 to 8 minutes.

Let stand 5 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 512g (18.1 oz)
Amount per Serving
Calories 44224% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 120mg 40%
Sodium 130mg 5%
Total Carbohydrate 13g 13%
Dietary Fiber 9g 35%
Sugars g
Protein 90g
Vitamin A 5% Vitamin C 33%
Calcium 15% Iron 19%
* based on a 2,000 calorie diet How is this calculated?


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