Jerk Rollups

Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition facts:
240 calories
9 grams fat

Ingredients

For the Roll-Ups:

1 cup coarsely chopped white onion

3-4 (~1/3c) chopped green onion (including the green parts)

1 tbsp ground allspice

1 tbsp dried thyme leaves

2 tsp chopped fresh sage (optional)

1/2 tsp each ground cinnamon, nutmeg, and coriander

1/4 c each white wine vinegar and soy sauce

1 tbsp olive oil

Juice of one lime

1-3 Chili peppers (I used 2 habaneros, but it works well with jalapenos, too)

1/2 tsp freshly cracked black pepper

salt to taste

4 boneless chicken breast halfs, sliced into 3/4" strips

2 cans black beans, not drained

2 tsp ground cumin

Cooked white rice (aim for sticky, rather than fluffy)

Large (at least 10-inch) flour tortillas

For the Chutney:

1 large, ripe mango

1 cup fresh pineapple, cubed

1/2 cup cilantro, chopped

3-4 chili peppers (again, I used habaneros, but jalapenos work)

Directions

Directions

Marinate the Jerk Chicken - Blend the onions, spices, and liquids, and chiles in a food processor or blender until an even, thick paste consistency (a 'slather') is reached. Salt to taste. In a large bowl, cover the sliced chicken breasts with the paste and mix to evenly coat the meat. Cover with cellophane wrap and refrigerate at least 8 hours, preferably 24.

Make the Chutney -
Peel the mango and remove the flesh from the large pit. Try to get at least 1 cup of flesh. Cube. Combine the cubed mango with the rest of the ingredients in a food processor and blend on high until smooth. Refrigerate 8 hours or overnight. Cook the Jerk Chicken and Assemble Roll-ups - Preheat the broiler. Set the jerk by searing the meat in a non-stick saute pan over high heat, 30-45 seconds per side. Place the seared strips on a foil-lined cookie sheet or large broiler pan and broil, turning once, for 8-10 minutes or until browned and cooked through. Let cool, then chop coarsely. Puree the black beans with the cumin in a blender or food processor. Heat the puree in a sauce pan over medium-low heat until warmed through. Let cool to room temperature (should be a thick, spreadable paste). Place 5-6 tortillas between two damp paper towels and heat in microwave for 30-45 seconds (or warm them in the oven, I guess). To assemble, spread 1-2 tbsp of the black bean paste over a tortilla, leaving a 3/4-inch border around the edge. Spread 2-3 tbsp of rice over the bean paste, and add about half a breasts worth of the chopped jerk chicken (3-4 strips). Fold the sides over and roll the bottom up (directions usually can be found on the tortilla package). Secure with toothpick(s). Serve 2 for dinner portions, 1 sliced in half for lunch, or sliced in 4 for appetizers, with the chutney on the side for dipping.




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