Jerk Chicken Fajitas With Papaya Pineapple Salsa

• 1 lb chicken breast, boneless halved
• 2 teaspoons jerk seasoning
• 8 flour tortillas
• 1 12 cups black beans, cooked, drained and mashed
• 1 cup light sour cream
• 34 cup papaya, diced
• 34 cup pineapple, diced
• 12 cup jicama, diced
• 3 tablespoons red onions, chopped
• 1 chili pepper, seeded and minced (serrano or jalapeno)
• 1 garlic clove, minced
• 2 teaspoons lime zest
• 2 tablespoons lime juice
• 1 tablespoon cilantro, minced

1. Coat chicken breast halves with jerk seasoning.
2. Marinate at least 1 hour or overnight in refrigerator.
3. Place chicken in an 8 inch square dish; cover with vented plastic wrap.
4. Microwave on medium high, 7 to 8 minutes.
5. Let stand 5 minutes.
6. Slice chicken into thin strips.
7. Divide black beans, chicken strips, sour cream and salsa between tortillas; fold up one edge to form a pocket and roll to hold filling.
8. Salsa:
9. Combine all ingredients; cover and refrigerate until ready to serve.
10. For best flavor and texture, do not make more than 2 hours before serving.

chicken breast, jerk seasoning, flour tortillas, black beans, light sour cream, papaya, pineapple, jicama, red onions, chili pepper, garlic, lime zest, lime juice, cilantro

Taken from www.food.com/recipe/jerk-chicken-fajitas-with-papaya-pineapple-salsa-452739 (may not work)