Caribbean Mango Chutney Chicken Wrap

YIELD: 6 portions

For the black beans with garlic and oregano:
18 oz. canned black beans, rinsed
½ tsp. fresh minced oregano
1/8 tsp. salt
1/8 tsp. black pepper

For mango chutney:
4.5    oz. olive oil
3 oz. red onion, diced
¾ tsp. fresh minced ginger
¾ tsp. fresh minced jalapeno
15 oz. fresh mango, diced ½”
1.5 oz. rasins
1/8 tsp. salt
1/8 tsp. black pepper, table grind
4.5 oz. cider vinegar
¾ tsp. chopped fresh cilantro

For grilled jerk chicken breasts:
6 (5 oz.) chicken breasts
pan coating, as needed
1 Tbsp. Caribbean jerk seasoning
For assembly of the wraps:
6 (12-inch) tomato tortillas (or tortillas of your choice)
6 (3 oz.) portions black beans with garlic and oregano
12 Tbsps. sour cream
6 oz. shredded Romaine lettuce
6 (3 oz.) portions mango chutney
6 grilled chicken breasts

1.    For black beans: Heat oil in saucepan. Saute garlic until fragrant, 30 seconds. Add beans and oregano and simmer 5 minutes. Season with salt and pepper. Hold hot at 140°F or above for service. Use within 48 hours. Reheat quickly to 165°F.
2.    For mango chutney: Heat oil in saucepot. Add onion, ginger and jalapeno and sauté for 2 minutes. Add mango, raisins, salt, pepper and vinegar and cook 4 to 5 minutes, until mango begins to soften. Remove from heat and season with cilantro. Hold hot at 140°F or above.
3.    For chicken: Preheat char broiler to medium high and spray lightly. Sear chicken 1 to 2 minutes, until surface has grill marks. Turn and repeat on second side. Transfer chicken to sheet pan and finish in 325°F oven. Internal temperature should be 165°F.
4.    To assemble: Heat tortilla to soften. Place 3 oz. black beans on lower third of tortilla. Top beans with 2 Tbsps. sour cream, 1 oz. shredded Romaine, 3 oz. warm mango chutney and 1 diced jerk chicken breast. Roll burrito style; cut in half on diagonal. Serve immediately.

Recipe: Chuck Hatfield, Sodexo corporate chef