Tortilla with Jerk Chicken

• 2 chicken breasts, sliced lengthwise into "fingers"
• 2 cups jerk marinade, recipe follows
• 2 tablespoons olive oil
• 2 cups rice, cooked
• 2 cups cooked black beans
• 4 fresh flour tortillas, warmed
• 1 cup shredded white cheddar
• 2 cup shredded romaine
• 4 dollops sour cream
• 4 large spoonfuls salsa
• 1 avocado, sliced
• 8 jalapeno slices
• 1 1/2 tablespoons ground allspice
• 1 1/2 tablespoons dried thyme
• 3/4 teaspoon cayenne pepper
• 1 tablespoon freshly ground black pepper
• 1 tablespoon ground sage
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 tablespoons salt
• 1 1/2 tablespoons garlic powder
• 1 1/3 tablespoons sugar
• 3 tablespoons olive oil
• 3 tablespoons canola oil
• 6 tablespoons soy sauce
• 1 cup white vinegar
• 3/4 cup fresh squeezed orange juice
• 3 tablespoons fresh lime juice
• 1 small scotch bonnet pepper, finely diced
• 3/4 white onion, chopped
• 1/3 cup chopped green onion
• 3/4 tablespoon fresh chopped garlic

1. Preheat a broiler.
2. In a bowl, marinate chicken in jerk marinade for 4 to 5 hours, in the refrigerator.
3. Saute chicken in oil, over high heat, until cooked through, about 3 minutes on each side.
4. Place 1/4 of the rice and beans on each tortilla.
5. Top with cooked chicken and the cheese.
6. Place under the broiler until the cheese is melted.
7. Top with shredded lettuce, sour cream, salsa, avocado, and jalapenos.
8. Mix all ingredients together.
9. Refrigerate.

chicken breasts, jerk marinade, olive oil, rice, black beans, flour tortillas, shredded white cheddar, shredded romaine, sour cream, salsa, avocado, ground allspice, thyme, cayenne pepper, freshly ground black pepper, ground sage, ground nutmeg, ground cinnamon, salt, garlic, sugar, olive oil, canola oil, soy sauce, white vinegar, fresh squeezed orange juice, lime juice, scotch bonnet pepper, white onion, green onion, fresh chopped garlic

Taken from www.foodnetwork.com/recipes/tortilla-with-jerk-chicken-recipe.html (may not work)