Ajeen Beckford Jerk Chicken Wrap

• 3 lbs jerk chicken, boneless julienne
• 3 avocados, sliced
• 2 red peppers, julienne
• 1 red onion, sliced thin
• 2 tomatoes, sliced
• 12 tortillas
• 3 lbs pigeons, pea spread (or black beans)
• 6 ounces black olives, sliced
• 2 bunches cilantro, chopped
• 1 lb cheddar cheese, grated
• 1 scotch bonnet pepper, minced

1. 1.
2. Spread a tortilla with about 4oz of the pigeon pea spread.
3. 2.
4. Sprinkle in the other vegetables (1/12 of the amount).
5. 3.
6. Top with the chicken (1/12).
7. 4.
8. Roll tightly and serve.
9. Pigeon Pea Spread.
10. 1 1/2 lb pigeon peas, soaked and drained.
11. 4qt water.
12. 4oz diced onion.
13. 6oz diced tomatoes.
14. 2tbsp chopped cilantro.
15. TT salt and pepper.
16. 1tsp cumin.
17. 1tsp chili powder.
18. 1.
19. Combine the beans and water, bring to a boil, reduce to a simmer, and cook until tender.
20. 2.
21. Add the remaining ingredients and simmer for a further 10 minutes.
22. 3.
23. Drain the beans, reserving the liquid.
24. Chill both.
25. 4.
26. Puree the beans adding enough of the cooking liquid to make a soft spreadable puree.

chicken, avocados, red peppers, red onion, tomatoes, tortillas, pigeons, black olives, bunches cilantro, cheddar cheese, scotch

Taken from www.food.com/recipe/ajeen-beckford-jerk-chicken-wrap-376020 (may not work)