Caribbean Mango Chutney Chicken Wrap

  • PREP TIME45 minutes

  • COOK TIME20 minutes

  • TOTAL TIME

  • SERVINGS6

Source: Chef Chuck Hatfield, Sodexo

Caribbean Mango Chutney Chicken Wrap

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Caribbean Mango Chutney Chicken Wrap

Ingredients

  • 6 12-inch tomato tortillas
  • 6-3 ounce portions Black Beans with Garlic and Oregano, recipe follows
  • 12 tbsp sour cream
  • 6 ounces shredded romaine
  • 6 3-ounce portions Mango Chutney, recipe follows
  • 6 Grilled Jerk Chicken Breasts, diced 1/2 inch, recipe follows

Black Beans with Garlic and Oregano

  • 1 tbsp olive oil
  • 1/2 tsp fresh minced garlic
  • 8 ounces canned black beans, rinsed
  • 1/2 tsp freshly minced oregano
  • 1/8 tsp salt
  • 1/8 tsp freshly ground black pepper

Grilled Jerk Chicken Breasts

  • 6 5-ounce chicken breasts
  • 1 tbsp Caribbean Jerk spice
  • Pan coating, as needed

Mango Chutney

  • 4.5 tsp olive oil
  • 3 ounces red onion, diced 1/4 inch
  • 3/4 tsp fresh minced ginger
  • 3/4 tsp fresh minced jalapeno pepper
  • 1.5 ounces raisins
  • 15 ounces fresh mango, diced 1/2 inch
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 4.5 tsp cider vinegar
  • 3/4 tsp chopped fresh cilantro

  • PREP TIME 45 minutes

  • COOK TIME20 minutes

  • TOTAL TIME

  • SERVINGS6

Source: Chef Chuck Hatfield, Sodexo

Caribbean Mango Chutney Chicken Wrap

Instructions

  1. At service:Heat tortilla to soften.

  2. Place 3 oz heated black beans on lower third of tortilla. Top beans with 2 Tbsp sour cream, 1 oz shredded Romaine, 3 oz warm mango chutney and 1 diced jerk chicken breast. Roll burrito style; cut in half on the diagonal. Serve immediately.

Black Beans with Garlic and Oregano

  1. Heat oil in saucepot; sauté garlic until fragrant, 30 seconds.

  2. Add beans and oregano and simmer 5 minutes.

  3. Season with salt and pepper. Hold hot at 140 degrees F or above for service or cook quickly to 40 degrees F or below. Shelf life: Use within 48 hours. Reheat quickly to 165 degrees F (for 15 seconds).

Grilled Jerk Chicken Breasts

  1. Spray each chicken breast with cooking spray and sprinkle with ½ tsp jerk spice.

  2. Preheat char broiler to medium high and spray lightly, about 1/3 of a second. Sear chicken 1 to 2 minutes, until surface has grill marks, has caramelized and sealed. Turn and repeat on second side. Transfer breasts to a sheet pan and if necessary finish in 325 degrees F oven until minimum internal temperature of 165 degrees F (for 15 seconds) is reached. Cool quickly to 40 degrees F or below. Shelf life: Use within 48 hours. NOTE: Each 5 oz raw chicken breast yields 3 to 3 ½ oz cooked product.

Mango Chutney

  1. Heat oil in saucepot. Add onion, ginger and jalapeno and sauté for 2 minutes.

  2. Add mango, raisins, salt, pepper and vinegar and cook 4 to 5 minutes, until mango begins to soften. Remove from heat and season with cilantro.

  3. Hold hot at 140 degrees F or above or cool quickly to 40 degrees F or below. Use within 72 hours. Reheat quickly to 165 degrees F (for 15 seconds). Shelf Life: Use within 72 hours. Reheat quickly to 165 degrees F (for 15 seconds).

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