Jerk Fish Wrap

6 servings
For 25 & 50 servings, see Recipe notes below.

CACFP Home Childcare Crediting Information

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.


Jerk Fish Wrap

½ tsp  Jerk seasoning spice, no salt added
½ tsp  Garlic powder
1 tsp  Ground coriander
½ tsp  Ground paprika
⅛ tsp  Red pepper flakes
¼ tsp  Salt
12 oz  Frozen tilapia, thawed,cut into six pieces 2 oz each
1 ¼ cups or 9 oz  Fresh mango, diced
1 ½ cups or 8 oz  Canned pineapple tidbits in 100% juice, drained
2 cups or 10 oz  Fresh tomatoes, diced
⅛ cup or ½ oz  Fresh cilantro, diced
¼ cup or ½ oz  Fresh jalapeños, diced
⅛ cup or 1 oz  Lime juice
⅛ cup or 1 oz  Sugar
6  Whole-grain tortillas (1.5 oz each)
1 qt 2 cups or 6 oz  Fresh baby spinach, chopped

Jerk Fish Wrap Directions

  1. Preheat oven:
    • Conventional oven: 350 °F.
    • Convection oven: 350 °F.
  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.
  3. Line a baking sheet (9” x 13” x 1”) with parchment paper and lightly coat with pan release spray.
  4. Place 6 portions of fish on baking sheet.
  5. Sprinkle spices evenly over each piece of tilapia on the baking sheet.
  6. Bake:
    • Conventional oven: 350 °F for 8-10 minutes.
    • Convection oven: 350 °F for 5-8 minutes.
  7. Critical Control Point: Heat to 155 °F for at least 15 seconds.
  8. Critical Control Point: Hold for hot service at 140 °F or higher.
  9. Set aside for step 14.
  10. 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).
  11. Critical Control Point: Cool to 40 °F or lower within 4 hours.
  12. To prevent tortillas from tearing when folding, steam for 3 minutes until warm.
  13. Place about 1 cup spinach slightly below the center of each tortilla.
  14. Place 1 tilapia portion on top of spinach.
  15. Using a ½ cup measuring cup, portion ½ cup fruit mixture on top of tilapia portion.
  16. Fold the bottom of the tortilla up and over the filling.
  17. Fold in the outside edges so they nearly touch each other.
  18. As you roll the burrito forward, use the tips of your fingers to tuck and press the sides into a tight cylinder.
  19. Place 6 wraps seam side down on a baking sheet (9” x 13” x 1”).
  20. Critical Control Point: Hold at 140 °F or higher until served.
  21. Cut wrap on a diagonal.
  22. Serve 1 wrap.


Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).

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