Jerk Chicken Burrito

Name: Jerk Chicken Burrito
Cuisine: Jamaican
Ingredients: ¼ cup corn, drained and rinsed; ¼ cup diced Roma tomatoes; 1 small shallot, finely diced; Juice of ½ lime (about 2 teaspoons); 1 (10-inch) tortilla; ⅓ cup shredded Cheddar cheese; ⅓ cup cooked jerk chicken, cubed; ¼ cup Jamaican Rice & “Peas”; ¼ cup shredded cabbage; 1 tablespoon butter; 2 teaspoons Scotch Bonnet Aioli

Preparation info

Makes
1
serving; 1 burrito

Difficulty
Easy

Appears in

Tastemaker

By Scot Louie

Published 2024

About

I like to think of this dish as the tasty result of two cultures colliding. A Mexican cuisine staple, the burrito, meets a Jamaican cuisine staple, jerk chicken. Paired with rice, cheese, veggies, and wrapped in a golden tortilla, this Jerk Chicken Burrito is the perfect union of delicious flavors.

Ingredients

¼ cup corn, drained and rinsed
¼ cup diced Roma tomatoes
1 small

Americas
Mexico
Jamaica
Starter
Caribbean
Central America

Method

In a small bowl, combine the corn, tomatoes, shallot, and lime juice. Mix well and set aside.

Place the tortilla on a clean surface. I find its easier to wrap when the ingredients are laid out in thin layers below the center of the tortilla. Start by adding the cheese, then add the chicken, rice and peas, ¼ cup of corn-tomato mixture, and the cabbage.

Before folding the burrito,