Description
These Jerk Chicken Burritos with Mango Salsa combine the smoky, spicy flavors of jerk-seasoned grilled chicken with a fresh, sweet mango salsa, wrapped in warm flour tortillas with rice, beans, and cheese. This vibrant dish offers a perfect blend of Caribbean and Mexican-inspired tastes in an easy, satisfying meal, ideal for a flavorful lunch or dinner.
Ingredients
Scale
Chicken and Seasonings
- 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
- Preheat Grill or Skillet: Preheat your grill or a skillet to medium-high heat to prepare for cooking the chicken and tortillas.
- Season and Grill Chicken: Rub the chicken breasts with olive oil and generously season them with jerk seasoning and the combined spices 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 (74°C). Remove from heat and let rest before slicing into thin strips.
- Grill Corn: Grill corn cobs for 8 to 10 minutes, turning frequently until kernels are lightly charred. After grilling, carefully remove the kernels from the cob and set aside.
- Prepare Mango Salsa: In a small bowl, combine diced mango, finely chopped red onion, cilantro, lime juice, honey, olive oil, jalapeño, salt, and black pepper. Mix well and set aside to let flavors meld.
- Warm Tortillas: Heat the flour tortillas in a skillet over medium heat for 1 to 2 minutes, just until they are warm and pliable.
- Assemble Burritos: Lay each warm tortilla flat and layer with cooked rice, black beans, shredded cheddar cheese, the sliced jerk chicken, mango salsa, and a dollop of sour cream.
- Roll Burritos: Fold in the sides of the tortilla, then roll tightly from one end to the other to seal the fillings inside.
- Serve: Serve the burritos warm with extra mango salsa on the side for dipping or additional flavor. Enjoy immediately for best taste.
Notes
- You can substitute chicken breasts with thighs for juicier meat if preferred.
- If fresh corn isn’t available, frozen kernels can be used, sautéed lightly instead of grilling.
- Adjust the amount of jalapeño in the salsa to suit your heat preference.
- For a gluten-free option, swap flour tortillas with corn tortillas or gluten-free wraps.
- Leftover burritos can be wrapped in foil and reheated in the oven at 350°F (175°C) for 10-15 minutes.
