Caribbean Burritos - cooking recipe

Ingredients

1 (20 ounce) bag flour tortillas (burrito size)
JERK CHICKEN
3 boneless skinless chicken breasts
2 3/4 teaspoons ground allspice
2 1/4 teaspoons ground ginger
3/4 teaspoon thyme
3/4 teaspoon marjoram
1/4 teaspoon black pepper
RICE
1 lb ground chicken
4 teaspoons minced garlic
4 green onions, sliced
1 cup chopped onion
1 cup chopped celery
4 tablespoons canola oil
2 cups rice
4 cups chicken stock
salt and pepper
MANGO SLAW
1 (8 ounce) bag shredded cabbage
2 mangoes, cubed
1 red onion, diced
avocado, diced
1 cup cilantro (just a guesstimate of amount)
2 limes, cut in wedges

Preparation

Before camping trip: Rub chicken breasts with seasoning and roast in 350 degree oven for 40 minutes. After they cool, dice and double bag in ziplocs.
Do dirty rice on site.
Saute ground chicken with garlic, green onion, white onion, and celery in oil. When onions are translucent, add rice, chicken stock, salt and pepper. Bring to boil, reduce heat, cover. Cook until rice is done, about 20 minutes.
Do mango slaw on site.
Mix shredded cabbage, cubed mango, red onion, and cilantro lime dressing.
Everyone makes their own:
Start with one oversize tortilla. Spread with dirty rice. Top with a layer of jerk chicken. Scoop on mango slaw. Garnish with avocado, cilantro and lime wedges.