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Preheat BBQ to medium-high heat.
In a large bowl combine chicken thighs with jerk marinade, salt and pepper. Mix well to combine.
Grill each tortilla for 15-30 seconds per side on BBQ to warm through. Set aside.
Place chicken thighs on grill for about 5 minutes per side, or until chicken reaches an internal temperature of 165°F.
Remove chicken from grill and set aside.
Mix coleslaw mix with sour cream, salt and pepper.
Chop chicken into ¼-inch slices.
Divide chicken evenly between tortillas and top with coleslaw mix.
Top with extra ingredients like chopped avocado, diced tomatoes and fresh cilantro, if you like.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.