Name: Spicy Jerk Chicken Burrito Recipe
Total time: 40 min
Yield: 4
Cuisine: Mexican

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Learn how to make Spicy Jerk Chicken Burrito

How to make Spicy Jerk Chicken Burrito Recipe

Kristen Stevens

Crawler

Mexican

<p>Learn how to make Spicy Jerk Chicken Burrito</p>

Non Vegetarian

Basmati rice

Small Onion

Scallion

Lime juice

Ghost pepper

Allspice

Cinnamon

Nutmeg

Fresh thyme leaves

Black peppercorns

Packed brown sugar

Soy sauce

Eight skinless,  boneless chicken thighs

Four flour tortillas

Mayonnaise

Yogurt

Dijon mustard

Sea salt

Freshly ground pepper

Chopped green cabbage

Preheat the oven to 425. In a small pot, combine the basmati rice and 1 cup of water. Bring to a boil over high heat, then immediately reduce the heat to low. Cook, covered, for 15 minutes. Remove the pot from the heat and let it stand, covered, for another 10 minutes.

step 1

In a blender combine the onion, scallion, lime juice, ghost pepper, allspice, cinnamon, nutmeg, thyme leaves, peppercorns, brown sugar and soy sauce and blend until smooth.

step 2

Place the chicken thighs skin side up in an ovenproof baking dish. Pour the jerk sauce over the chicken.

step 3

Bake the chicken in the preheated oven for 20 to 25 minutes or until the internal temperature reaches 165 on an instant-read thermometer. Remove the chicken from the oven and, when cool enough to handle, slice into 1-inch strips.

step 4

In a medium bowl, whisk together the mayonnaise, yogurt, dijon mustard, sugar, sea salt and freshly ground pepper. Add the green and red cabbage and mix to combine.

step 5

Divide the rice among the tortillas, top with the coleslaw and slices of jerk chicken. Roll each into a burrito.

step 6

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