Jerk Fish Wrap

The colorful combo of fresh spinach, tomato, and mango compliments the jerk-seasoned fish in the Jerk Fish Wrap. One wrap provides ½ cup vegetable (⅛ cup additional vegetable, ¼ cup dark green vegetable, ⅛ cup red/orange vegetable), ¼ cup fruit, 2 oz equivalent meat, and 1.5 oz equivalent grains.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven 350 °F

Step 2

Combine jerk seasoning spice, garlic powder, coriander, paprika, red pepper flakes, and salt in a large bowl. Stir well. Set aside for step 5.

Step 3

Line a baking sheet (9” x 13” x 1”) with parchment paper and lightly coat with pan release spray.

Step 4

Place 6 portions of fish on baking sheet.

Step 5

Sprinkle spices evenly over each piece of tilapia on the baking sheet.

Step 6

Bake: for 8-10 minutes.

Step 7

Combine mangoes, pineapple, tomatoes, cilantro, jalapeños, lime juice, and sugar in a large bowl. Stir well. Pour into a medium bowl. Refrigerate and set aside for step 15. (Can prep ahead of time)

Step 8

Critical Control Point: Cool to 40 °F or lower within 4 hours.

Step 9

To prevent tortillas from tearing when folding, microwave for 3o seconds until warm.

Step 10

Place about 1 cup spinach slightly below the center of each tortilla.

Step 11

Place 1 tilapia portion on top of spinach.

Step 12

Using a ½ cup measuring cup, portion ½ cup fruit mixture on top of tilapia portion.

Step 13

Fold the bottom of the tortilla up and over the filling.

Step 14

Fold in the outside edges so they nearly touch each other.

Step 15

As you roll the burrito forward, use the tips of your fingers to tuck and press the sides into a tight cylinder.

Step 16

Cut wrap on a diagonal.

Step 17

Serve 1 wrap.

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