Caribbean Mango Chutney Chicken Wrap

Servings: 6
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Recipe Categories: Main Dish, Foodservice

Ingredients

6 12-inch tomato tortillas
6 3-ounce portions Black Beans with Garlic and Oregano, recipe follows
12 tablespoons 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 tablespoon olive oil
1/2 teaspoon fresh minced garlic
18 ounces canned black beans, rinsed
1/2 teaspoon fresh minced oregano
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
GRILLED JERK CHICKEN BREASTS
6 5-ounce chicken breasts
Pan coating, as needed
1 tablespoon Caribbean Jerk spice
MANGO CHUTNEY
4.5 teaspoons olive oil
3 ounces red onion, diced 1/4 inch
3/4 teaspoon fresh minced ginger
3/4 teaspoon fresh minced jalapeno pepper
15 ounces fresh mango, diced ½ inch
1.5 ounces raisins
1/8 teaspoon salt
1/8 teaspoon black pepper, table grind
4.5 teaspoons cider vinegar
3/4 teaspoon chopped fresh cilantro

Instructions

At service: Heat tortilla to soften. 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
Heat oil in saucepot; sauté garlic until fragrant, 30 seconds. Add beans and oregano and simmer 5 minutes. 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
Spray each chicken breast with cooking spray and sprinkle with ½ tsp jerk spice. 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
Heat oil in saucepot. Add onion, ginger and jalapeno and sauté for 2 minutes. 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. 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).

Source: Chef Chuck Hatfield, Sodexo