Caribbean Mango Chutney Chicken Wrap

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).