Caribbean-Mexican Fusion Wraps (Print Version)

# Ingredients:

→ Jerk Chicken Marinade

01 - 4 boneless chicken thighs (skin-on if you can find them)
02 - Juice of 2 oranges
03 - 2 habanero peppers, sliced (use just 1 if you're spice-shy)
04 - ¼ cup soy sauce
05 - Salt to taste
06 - 1 teaspoon white pepper
07 - 1 teaspoon nutmeg
08 - 1 teaspoon dried thyme
09 - ½ teaspoon allspice
10 - 2 teaspoons brown sugar
11 - 2 garlic cloves, grated
12 - 1 teaspoon ginger, grated
13 - 2 scallions, chopped
14 - 2 teaspoons honey

→ Cilantro Lime Rice & Beans

15 - 2 cups cooked white rice (still warm works best)
16 - ½ cup kidney beans, drained and rinsed
17 - ¼ cup fresh cilantro, chopped
18 - Juice of 2 limes

→ Fresh Mango Salsa

19 - ½ ripe mango, diced small
20 - 1 Roma tomato, diced
21 - ½ red onion, diced fine
22 - 3 tablespoons fresh cilantro, minced
23 - Juice of 1 lime

→ Spicy Cream Sauce

24 - ¼ cup sour cream
25 - 2 tablespoons hot sauce (whatever kind you love)
26 - 1 tablespoon fresh cilantro, chopped
27 - Juice of ½ lime

→ Crispy Plantains & Assembly

28 - 1 ripe plantain (yellow with black spots), sliced into strips
29 - Vegetable or canola oil for frying
30 - Pinch of salt
31 - Shredded mozzarella cheese
32 - 4 large flour tortillas

# Instructions:

01 - Throw all those jerk marinade ingredients in a big bowl and mix them up. Toss in your chicken thighs and make sure they're good and coated with all those spices and juices. Cover the bowl and stick it in the fridge - at least 30 minutes, but honestly, the longer the better. Overnight will give you the most flavor.
02 - While the chicken's soaking up all those flavors, dice up your mango, tomato, and red onion into small pieces. Toss them in a bowl with the minced cilantro and a good squeeze of lime juice. Give it a stir and set it aside - the flavors will get friendly while you work on everything else.
03 - Grab your cooked rice (warm is best) and mix in those kidney beans, chopped cilantro, and lime juice. The warm rice will soak up all that lime flavor. Set it aside while you tackle the next steps.
04 - Pour enough oil in a frying pan to come up about ½ inch and heat it over medium-high. When it's hot (test with a tiny piece of plantain - it should sizzle), carefully drop in your plantain strips. Fry until they're golden and crispy, about 2-3 minutes. Fish them out with a slotted spoon, drain on paper towels, and sprinkle with a little salt while they're still hot.
05 - Heat up a cast iron skillet until it's good and hot. Pull your chicken from the marinade (don't wipe it off!) and lay the pieces in the hot pan. Cook for about 5-7 minutes on each side until they're cooked through and have some nice char marks. The meat should hit 165°F on a thermometer. Take them off the heat, let them rest for a few minutes, then dice them into bite-sized chunks.
06 - While the chicken's cooking, stir together your sour cream, hot sauce, cilantro, and lime juice in a small bowl. Give it a taste and adjust if needed - more hot sauce if you like it spicy, more lime if you want it tangier.
07 - Lay a tortilla flat and spread some of that spicy sauce down the middle. Scoop on some of your cilantro lime rice and beans, then top with chunks of that jerk chicken. Add a spoonful of mango salsa, a sprinkle of mozzarella, and some of those crispy plantain strips. Now for the tricky part - fold in the sides, then roll it up tight, tucking in the edges as you go.
08 - Heat up a clean skillet over medium heat (no oil needed). Place your burrito seam-side down and let it toast for about 1-2 minutes until golden. Flip and toast the other side too. This step isn't just for looks - it seals the burrito and adds an amazing crispy texture.

# Notes:

01 - These burritos are seriously flavor-packed - the spicy-sweet jerk chicken plays perfectly with the fresh mango salsa and creamy sauce.
02 - The marinade works great with other proteins too - try it with shrimp or tofu for a different spin.
03 - Can't handle habaneros? Jalapeños make a milder but still delicious substitute.
04 - These burritos freeze surprisingly well! Wrap them individually in foil, then freeze for quick meals later. Just reheat in a 350°F oven for about 20 minutes.

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