Spicy Jerk Chicken Burrito Recipe

Name: Spicy Jerk Chicken Burrito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup basmati rice; 1 small onion; 1 scallion; Lime juice; 1 ghost pepper; 1 teaspoon allspice; 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon fresh thyme leaves; 1/4 teaspoon black peppercorns; 1 packed tablespoon brown sugar; 1/2 tablespoon soy sauce; Eight 4-ounce skinless, boneless chicken thighs; Four 10-inch flour tortillas; 2 tablespoons mayonnaise; 2 tablespoons yogurt; 1/2 teaspoon Dijon mustard; 1/2 teaspoon sugar; 1/4 teaspoon sea salt; 1/4 teaspoon freshly ground pepper; 1 cup chopped green cabbage; 1 cup chopped red cabbage

Servings: persons

1/2 cup basmati rice
1 small onion
1 scallion
Lime juice
1 ghost pepper
1 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon fresh thyme leaves
1/4 teaspoon black peppercorns
1 packed tablespoon brown sugar
1/2 tablespoon soy sauce
Eight 4-ounce skinless, boneless chicken thighs
Four 10-inch flour tortillas
2 tablespoons mayonnaise
2 tablespoons yogurt
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 cup chopped green cabbage
1 cup chopped red cabbage

1
Preheat the oven to 425.
2
In a small pot, combine the basmati rice and 1 cup of water.
3
Bring to a boil over high heat, then immediately reduce the heat to low.
4
Cook, covered, for 15 minutes.
5
Remove the pot from the heat and let it stand, covered, for another 10 minutes.
6
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.
7
Place the chicken thighs skin side up in an ovenproof baking dish.
8
Pour the jerk sauce over the chicken.
9
Bake the chicken in the preheated oven for 20 to 25 minutes or until the internal temperature reaches 165 on an instant-read thermometer.
10
Remove the chicken from the oven and, when cool enough to handle, slice into 1-inch strips.
11
In a medium bowl, whisk together the mayonnaise, yogurt, Dijon mustard, sugar, sea salt and freshly ground pepper.
12
Add the green and red cabbage and mix to combine.
13
Divide the rice among the tortillas, top with the coleslaw and slices of jerk chicken.
14
Roll each into a burrito.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/2 cup basmati rice, 1 small onion, 1 scallion, Lime juice, and more.

Yes, Spicy Jerk Chicken Burrito falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Jerk Chicken Burrito

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