Categories: Chicken, Salsa 
      Yield: 4 servings 
  
----------------------------------CHICKEN---------------------------------- 
      1 lb Boneless chicken breast 
           -halves 
      2 ts Jerk Seasoning 
      8    Flour tortillas 
  1 1/2 c  Black beans, cooked, drained 
           -and mashed 
      1 c  Light sour cream 
 
---------------------------PAPAYA-PINEAPPLE SALSA--------------------------- 
    3/4 c  Ripe papaya, diced 
    3/4 c  Fresh pineapple, diced 
    1/2 c  Diced jicama 
      3 tb Chopped red onion 
      1    Chili pepper, serrano or 
           -jalapeno, seeded and minced 
      1    Garlic clove, minced 
      2 ts Lime zest 
      2 tb Fresh lime juice 
      1 tb 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.