Caribbean Mango Chutney Chicken Wrap
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Credit: Chuck Hatfield, Director of Product Development, Sodexo Corporate Services; Allentown, Pennsylvania
The National Culinary Review, September 2014
1 T. + 4½ t. olive oil, divided
½ t. fresh minced garlic
18 oz. canned black beans, rinsed
½ t. fresh minced oregano
¼ t. salt, divided
1/8 t. freshly ground black pepper
6 (5 oz.) chicken breasts
Pan coating, as needed
1 T. Caribbean jerk spice
3 oz. red onion, diced ¼ inch
¾ t. fresh minced ginger
¾ t. fresh minced jalapeño pepper
15 oz. fresh mango, diced ½ inch
1½ oz. raisins
1/8 t. black pepper, table grind
4½ t. cider vinegar
¾ t. chopped fresh cilantro
6 (12-inch) tomato tortillas
12 T. sour cream
6 oz. shredded romaine lettuce
1. In saucepot, heat 1 T. olive oil. Add garlic; saute 30 seconds, until fragrant. Add black beans and oregano; simmer 5 minutes. Season with 1/.8 t. salt and freshly ground black pepper.
2. Spray each chicken breast with cooking spray; sprinkle with ½ t. jerk spice. Preheat char broiler to medium-high; spray lightly, about 1/3 of a second. Sear chicken 1-2 minutes, until surface has grill marks and is caramelized and sealed. Turn; repeat on second side. Transfer breasts to sheet pan; if necessary, finish in 325°F oven for 15 seconds, until minimum internal temperature of 165°F is reached.
3. For mango chutney: Heat remaining 4½ t. olive oil in saucepot. Add red onion, ginger and jalapeño; saute for 2 minutes. Add mango, raisins, remaining 1/8 t. salt, table grind black pepper and cider vinegar; cook 4-5 minutes, until mango begins to soften. Remove from heat; season with cilantro.
4. Per serving: Heat 1 tortilla to soften; place 3 oz. heated black beans on lower third. Top beans with 2 T. sour cream, 1 oz. shredded romaine lettuce, 3 oz. warm mango chutney and 1 diced jerk chicken breast. Roll burrito-style; cut in half on diagonal. Serve immediately.
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