I also made some Buckwheat Flour Tortillas.
Update February 2017: I added a Tahini sauce, tweaked fromhere, it goes extremely well with the jerk chicken, it really helps balance out the sweetness.
Changed, only slightly, from here.
Okay, who knocked off the head of my crocus? I’ll find you, you, you jerk. Ho-ho, what a segway. Seriously, I find who did it and they’ll end up in my compost bin, all three of them. Violence and new recipes, that, dear reader is why we’re here. The new recipe I mean, put down that bat. I’ve found out that it was indeed the marinaded meats that was causing discomfort, lemon as a standalone seems to be fine. That’s part of the reason that there a tahini sauce over this recipe whereas you might prefer it as a filling for a wrap or sandwich instead. I just wanted…
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Pep's Free From Kitchen 
I have used tahini sauce in a meat dish since you first posted this recipe and liked it. I have ordered some meat at my local butcher’s, veal “medallions” he calls it, fancy term, but of course he is a fancy French butcher, lol, in order to make it again and take pictures. That will be another recipe on my never-ending “to be posted” list.
Ah, and this evening I am going to try something with the pre-egg disaster choux dough. I remembered a recipe I got from a cousin, way back, that used something very similar. Will let you know how it comes out even if I don’t post it.
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I’ve always envisioned everything in France to be fancy. I have more of a to be tried list. I’ll get to it all in time. Maybe. I always look forward to seeing what you’ll create next so I’ll look forward to it.
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