RECIPE: Caribbean chicken burrito with pineapple salsa
We're so done with the cold and are looking forward to summer with this simple sunshine dish - Caribbean chicken burrito with pineapple salsa
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at manvfat.com.
Cooking tools:
- Microwave
- Oven
- Fork
- Nonstick skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Plate
Ingredients
- 2 medium sweet potatoes
- 200g chicken breast (roughly 1 breast)
- 2 tortilla wraps
- 1 ½ tsp jerk seasoning paste (we used Dunn River paste)
- 100g red kidney beans in chilli sauce (we used a tin of Tesco kidney beans)
- 1 pack of coconut rice (we used Tilda)
- 80g chopped pineapple
- ½ tsp red chilli
- 1 red onion
- 1 tomato, deseeded and chopped
- 1 tbsp fresh coriander
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