Jerk Rollups

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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Latest Reviews

"Wow, way too many ingredients for something so simple" - kim t.

"Someone who made this recipe definitely knows a thing or two about good pizza! I've come across so many recipes that say they are pizza sauce when it's really some variant of marinara that you would put on pasta...they are not the same. This sauce is thick, robust, and full of flavor and based on the pizza I've had in New York, it is the real deal! My go to recipe from now on!" - dan w.

"This was delicious! I eat low carb high fat and this was the best. Even my family liked it." - sheldon

"Award Winning Soft Chocolate Chip Cookies Recipe and Video - Here's an Allrecipes classic and much-loved chocolate chip cookie recipe that uses instant pudding mix in the batter." - angie

"So easy and so quick to put together! Just pan-fried the flour/salt/peppper coated chicken in a T of butter. Mixed the sauce together (used ranch instead of blue cheese, didn't use the T of butter in sauce or the celery seed.) Drizzled a light coating of sauce on each side of chicken when ... " - bubbleyumm82

"OMG...this is the best sauce I've tasted. Always get compliments every time I make it. I didn't add the wine but it is still fantastic. You will never go wrong making this sauce when you entertain. Thank you for sharing this wonderful recipe with us." - elainac67

Happy cooking...