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

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

"I made this cake and it was amazing. I used a double batch to make a three tier cake. I iced it with buttercream frosting and some lemon juice and topped it off with shredded coconut and some lemon zest. It looked amazing and tasted even better. Also it was one of the easiest cakes I've ever made. Will definitely make it again!" - frankiebuddy

"Cilantro and cayenne give this classic guacamole a tasty kick. Serve it smooth or chunky." - taliesen

"EAGLE BRAND(R) condensed milk makes this perfect pumpkin pie a delicious ending to a..." - stacy m. polcyn

"10 out of 10 made exactly as the recipie said. It was certainly a hit the chicken was moist and the sauce was amazing thanks for sharing" - jasjaycoop

"I've made this twice now with only the slightest tweaks (added a couple teaspoons of 'Italian Seasoning' mix from our co-op). It's absolutely perfection. Rich, just spicy enough to add interest, and no acid overload. I'm not a fan of tomato-based sauces, but I love this. So did my husband." - p g.8256

Happy cooking...