Description
A vibrant and flavorful twist on traditional burritos, these Jerk Chicken Burritos with Mango Salsa combine spicy, aromatic jerk-seasoned grilled chicken with sweet, tangy mango salsa, black beans, rice, and creamy cheddar and sour cream, all wrapped in warm flour tortillas for a satisfying meal.
Ingredients
Scale
Chicken and Seasoning
- 2 chicken breasts
- 2 tablespoons jerk seasoning
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- 1 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cayenne pepper
Burrito Fillings
- 4 large flour tortillas
- 1 cup cooked rice
- 1 cup black beans
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
Mango Salsa
- 1 ripe mango, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon honey
- 1/2 teaspoon olive oil
- 1/2 jalapeño, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prep the Grill or Skillet: Preheat your grill or a skillet to medium-high heat to get it ready for cooking the chicken and warming the tortillas.
- Season and Grill the Chicken: Rub the chicken breasts evenly with olive oil and coat them thoroughly with the jerk seasoning mix including garlic powder, onion powder, smoked paprika, thyme, allspice, cinnamon, nutmeg, and cayenne pepper. Grill the chicken for 5 to 7 minutes on each side, or until the internal temperature reaches 165°F. Remove from heat and allow the chicken to rest before slicing into thin strips.
- Prepare the Mango Salsa: In a small bowl, combine the diced mango, finely chopped red onion, chopped cilantro, lime juice, honey, olive oil, finely chopped jalapeño, salt, and black pepper. Mix well and set aside so flavors meld while you assemble the burritos.
- Warm the Tortillas: Heat the flour tortillas in a skillet for 1 to 2 minutes until warm and pliable, ready for filling.
- Assemble the Burritos: Lay each warm tortilla flat and evenly layer with cooked rice, black beans, shredded cheddar cheese, sliced jerk chicken, a scoop of mango salsa, and a dollop of sour cream.
- Roll the Burritos: Carefully fold in the sides of the tortilla over the filling and then roll tightly from one end to the other, sealing all ingredients securely inside.
- Serve: Serve your jerk chicken burritos immediately, accompanied by extra mango salsa on the side for dipping and additional fresh flavor.
Notes
- Ensure the chicken is cooked thoroughly to an internal temperature of 165°F for safe consumption.
- Adjust the amount of jalapeño in the salsa to control the heat level according to your preference.
- The burritos can be wrapped in foil and refrigerated for up to 2 days and reheated in a skillet or oven.
- For a gluten-free variation, substitute the flour tortillas with gluten-free tortillas or large lettuce wraps.
- To add grilled corn as in the original step 3, you can char corn ears on the grill, remove kernels, and add them to the rice or salsa for extra texture and flavor.
