Cream cheese and spicy sausage are combined, then crescent rolls are used as the wrapper. For a different take, place thinly sliced pepperoni on the crescent roll’s bottom before adding the sausage mixture, and then sprinkle cheddar cheese on top before rolling it up.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 street tacos |
Ingredients
- ½ cup mayonnaise
- 2 tablespoons jerk seasoning, divided
- 2 tablespoons lime juice, divided
- 1 tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken thighs
- 1 (20 ounce) can pineapple rings, drained
- 8 (6 inch) flour tortillas
- 1 cup shredded cabbage
- ½ small red onion, minced
- ½ cup chopped fresh cilantro
Instructions
- Whisk mayonnaise, 1 tablespoon jerk seasoning, and 1 tablespoon lime juice together in a small bowl. Set aside.
- Whisk olive oil, remaining jerk seasoning, and remaining lime juice together in a separate bowl. Add chicken and stir to coat.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place pineapple slices on the top rack of the grill. Place chicken directly on the grill. Cook for 6 minutes. Flip both pineapple and chicken over and grill until chicken is no longer pink, about 6 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Transfer to a cutting board and let rest for 5 minutes.
- Slice the chicken into thin strips and divide between the tortillas. Chop the pineapple and divide between the tortillas.
- Top each each taco with shredded cabbage, onion, and cilantro. Drizzle each with reserved sauce. Serve immediately.