CARIBBEAN CUISINE

JERK CHICKEN WRAP - Serves 4

INGREDIENTS

4 10-11-inch flour tortillas
1/4 lb (110 g) boneless, skinless chicken breasts, cut into 1-inch cubes
Salt and grounded black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/3 cup liquid jerk seasoning
2 cups cooked long grain rice, warm
3/4 cup diced fresh pineapple (1/2-inch cubes)
1/4 cup chopped macadamia nuts
3 tablespoons chopped fresh mint
2 teaspoons fresh lime juice

DIRECTIONS

1. Pre-heat the oven to 400'F/200'C/Gas Mark 6

2. Combine the chicken with the salt and lack pepper, cinnamon and allspice in a bowl. Add the jerk sauce and tossto coat evenly. Spread the chicken mixture evenly into a foil lined baking pan, and bake until the chicken is cooked through, 10-15 minutes.

3. Add the rice, pineapple, nuts, mint, and lime juice and mix thoroughly. Divide among the tortillas and wrap.