Jamaican Jerk Chicken Tacos
This blog post was sponsored by Angelic Bakehouse.
Which do you prefer, corn or flour tortillas? For me, corn tortillas taste spongy and always seem to fall apart. While I am 1000% team flour tortillas, I also don’t love the refined flours and hydrogenated oils found in store-bought flour tortillas. Which is why I love Angelic Bakehouse sprouted grain wraps! Their products are sustainability sourced, vegan, and made from sprouted whole grains.
These Jamaican jerk chicken tacos are sweet, spicy, and so easy to make. Ready in less than 30 minutes, it’s the perfect meal for busy weeknights and makes delicious leftovers for lunch!
Ingredients:
1 lb. boneless, skinless, chicken breasts
2 Tbsp avocado oil
2 ½ tsp cumin
1 tsp chili powder
1 tsp allspice
½ tsp cayenne pepper
½ tsp cinnamon
pinch of sea salt
1 package sprouted 7-grain Angelic Bakehouse wraps
Mango-Pineapple Salsa Ingredients:
1 cup mango, finely diced
1 cup pineapple, finely diced
½ cup onion, diced
¼ cup fresh cilantro, chopped
juice from 1 lime
Directions:
Combine the cumin, chili powder, all spice, cayenne pepper, cinnamon and sea salt together in small bowl. Rub over chicken breasts (I sliced my chicken breasts into smaller pieces, about 2 oz. size for quicker cooking time)
Heat oil in skillet over medium-high heat. Add chicken, and cook about 7 minutes per side, until fully cooked. (allow additional time for thicker chicken breasts) The chicken will get a nice brown crust on the outside from all the spices. Remove from skillet and shred into bite-size pieces.
In a separate mixing bowl, combine all of the salsa ingredients. Cut lime in half and squeeze all the juice from each half on top. Stir until well combined, pinch of sea salt optional.
Warm each Angelic Bakehouse tortilla for a minute in skillet, then begin assembling your tacos – layering jerk chicken, mango-pineapple salsa, and optional guacamole or avocado on top. Enjoy!
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