Jamaican Jerk Chicken Tacos


  • 8 Mission® Carb Balance® Whole Wheat Tortillas, warmed
  • 1 Rotisserie chicken, about 29 oz., cooked
  • 1 ½ tbsp. Jamaican jerk seasoning
  • 1 Lime, cut in half
  • ½ cup Tomatoes, diced
  • ½ cup Pineapple, fresh, diced
  • 1 tbsp. Cilantro
  • ½ Jalapeño, minced
  • ¼ cup Red onion, diced
  • ½ cup Purple cabbage, shredded
  • ½ cup Pepper jack cheese, shredded
  • Salt to taste


  1. Shred the meat from the rotisserie chicken, yielding 2 cups. Season with Jamaican jerk seasoning and juice from ½ lime. Toss to coat. Reserve refrigerated.
  2. Combine the tomatoes, pineapple, cilantro, jalapeño, red onion, a squeeze of lime juice, and salt together. Stir to combine. Reserve refrigerated.
  3. To serve, on each tortilla, place ¼ cup of the seasoned chicken, 2 tbsp. of the pineapple salsa, 1 tbsp. cabbage, and 1 tbsp. cheese.

Makes 8 Tacos

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