Description
These Jerk Chicken Burritos with Mango Salsa bring a vibrant fusion of Caribbean spices and fresh, tangy flavors wrapped in a warm flour tortilla. Juicy jerk-seasoned chicken pairs perfectly with a sweet and spicy mango salsa, black beans, rice, and melted cheddar cheese to create a satisfying and colorful meal that’s perfect for lunch or dinner.
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
Rice and Beans
- 1 cup cooked rice
- 1 cup black beans
Cheese and Wrap
- 4 large flour tortillas
- 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 salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon honey
- 1/2 teaspoon olive oil
- 1/2 jalapeño, finely chopped
Instructions
- Preheat Grill or Skillet: Preheat your grill or skillet to medium-high heat to ensure a good sear on the chicken.
- Coat Chicken with Oil: Rub the chicken breasts with 1 tablespoon of olive oil thoroughly on both sides to help the seasoning stick and promote even cooking.
- Season the Chicken: Generously season the chicken using jerk seasoning, garlic powder, onion powder, smoked paprika, thyme, allspice, cinnamon, nutmeg, and cayenne pepper to infuse bold Caribbean flavors.
- Cook Chicken: Place the chicken breasts on the hot grill or skillet and cook for 5-7 minutes on each side until they reach an internal temperature of 165°F (75°C) and are cooked through.
- Rest and Slice Chicken: Remove the chicken from heat and let it rest for a few minutes to retain juices before slicing it into thin strips for the burritos.
- Prepare Mango Salsa: In a small bowl, combine diced mango, finely chopped red onion, chopped cilantro, lime juice, honey, olive oil, jalapeño, salt, and black pepper. Stir gently to mix and develop vibrant, fresh salsa flavor.
- Warm Tortillas: Warm the flour tortillas on the grill or in a dry skillet for 1-2 minutes until they are soft, pliable, and easy to roll without cracking.
- Assemble Burritos – Add Rice: Lay a warmed tortilla flat and spoon 1/4 cup of cooked rice into the center as the base layer.
- Add Black Beans: Layer 1/4 cup of black beans on top of the rice for fiber and heartiness.
- Add Cheddar Cheese: Sprinkle 2 tablespoons of shredded cheddar cheese over the beans to add creamy texture and flavor.
- Add Sliced Chicken: Top the cheese with a generous portion of sliced jerk chicken strips, adding the star spicy protein.
- Add Mango Salsa: Spoon a generous amount of mango salsa over the chicken for fresh, sweet, and spicy contrast.
- Add Sour Cream: Drizzle 1 tablespoon of sour cream on top of the salsa to add cool creaminess that balances the heat.
- Roll the Burrito: Carefully fold in the tortilla sides and roll tightly from one end to the other to encase all fillings neatly inside.
- Repeat: Repeat the assembly with remaining tortillas and ingredients to make a total of four burritos.
- Serve: Serve the jerk chicken burritos hot with any extra mango salsa on the side for dipping and added zest.
Notes
- Make sure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Adjust the amount of cayenne pepper and jalapeño to control heat according to your spice preference.
- You can substitute black beans with pinto or kidney beans if preferred.
- For a gluten-free option, use corn tortillas instead of flour tortillas.
- Leftover chicken burritos can be stored wrapped in foil and reheated in an oven or skillet to keep the tortilla crisp.
