Prep: 20 minutes

Cook: 12 minutes

1 lb boneless chicken breast
2 tbsp Cilantro Red Onion Infused Olive Oil
1 tbsp Jamaican Jerk Seasoning (store-bought, or use the recipe below)
2 tsp White Honey Ginger Balsamic
8 flour tortillas
1 small romaine lettuce heart, washed and shredded
1 mango, peeled, pitted and cubed
1/2 can pineapple rings, cubed
1/2 cup diced red onion
handful fresh cilantro, finely chopped

Jamaican Jerk Seasoning:
1 tbsp garlic powder
2-3 tsp cayenne pepper
2 tsp onion powder
2 tsp dried parsley
2 tsp sugar
2 tsp salt
1 tsp paprika
1 tsp ground allspice
1/2 tsp black pepper
1/2 tsp crushed red pepper
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon

Heat grill pan with 1/2 tsp of the olive oil. Mix jerk rub with the remaining oil and coat the chicken breast. Cook for 6 minutes, turn, and cook for a further 6 minutes. Remove chicken from pan and cut into strips or bite-sized chunks.

In bowl, add together the chicken, mango, pineapple, red onion, cilantro, and honey ginger balsamic. Toss well.

Wrap tortillas in damp paper towels and microwave for 1 minute.

Layer shredded lettuce on the bottom of each tortilla shell, then fill with chicken mixture.