Jerk Chicken Fajitas With Papaya-Pineapple Salsa

CHICKEN

1 lb boneless chicken breast halves
2 tsp jerk seasoning
8 flour tortillas
1 1/2 cup black beans, cooked, drained and ma, shed
1 cup light sour cream

PAPAYA PINEAPPLE SALSA

3/4 cup ripe papaya, diced
3/4 cup fresh pineapple, diced
1/2 cup diced jicama
3 tbsp chopped red onion
1 chili pepper, serrano or jalapeno,, seeded and mince
1 garlic clove, minced
2 tsp lime zest
2 tbsp fresh lime juice
1 tbsp minced cilantro

Coat chicken breast halves with jerk seasoning. Marinate at least 1 hour or overnight in refrigerator. Place chicken in an 8-inch square dish; cover with vented plastic wrap. Micro-wave on medium-high, 7-8 minutes. Let stand 5 minutes. Slice chicken into thin strips. Divide black beans, chicken strips, sour cream and salsa between tortillas; fold up one edge to form a pocket and roll to hold filling.

PAPAYA PINEAPPLE SALSA: Combine papaya, pineapple, jicama, red onion, chili pepper, garlic, lime zest, lime juice and cilantro. cover and refrigerate until ready to serve. For best flavor and texture, do not make more than 2 hours before serving.

Servings: 4