from "Wraps" by Mary Corpening Barber, Sara Corpening, and Lori Lyn Narlock
1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
Kosher salt (if using table salt, decrease the amount by half)
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/3 cup jerk sauce (liquid version, not dry seasoning mix or rub)
2 cups cooked long-grain white rice, warm
3/4 cup diced fresh pineapple (1/2-inch cubes)
1/4 cup chopped macadamia nuts
3 tablespoons chopped fresh mint (we substituted cilantro, because we don't like mint much)
2 teaspoons fresh lime juice
Four 10- or 11-inch flour tortillas (we used spinach)
Preheat oven to 400 degrees.
Combine chicken with 1 teaspoon kosher salt, cinnamon, and allspice in a medium bowl. Add the jerk sauce and toss to coat evenly.
Spread the chicken mixture evenly into a 13x9-inch baking pan. Bake until chicken is cooked through, 10 to 15 minutes. Add the rice, pineapple, nuts, mint (or cilantro), and lime juice and mix thoroughly. Divide among the tortillas and wrap.