Prep time: 15 mins
Cook time: 15 mins
1 Rotisserie chicken, about 29 oz., cooked
1 ½ tbsp. Jamaican jerk seasoning
1 each Lime, cut in half
½ cup Tomatoes, diced
½ cup Pineapple, fresh, diced
1 tbsp. Cilantro
½ each Jalapeño, minced
¼ cup Red onion, diced
8 Mission® Fajita Carb Balance® Tortillas
½ cup Purple cabbage, shredded
½ cup Pepper jack cheese, shredded
Salt to taste
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.
Combine the tomatoes, pineapple, cilantro, jalapeño, red onion, a squeeze of lime juice, and salt together. Stir to combine. Reserve refrigerated.
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. Serve 2 per person.