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.
Ingredients
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
- Preheat oven:
- Conventional oven: 350 °F.
- Convection oven: 350 °F.
- Combine jerk seasoning spice, garlic powder, coriander, paprika, red pepper flakes, and salt in a large bowl. Stir well. Set aside for step 5.
- Line a baking sheet (9” x 13” x 1”) with parchment paper and lightly coat with pan release spray.
- Place 6 portions of fish on baking sheet.
- Sprinkle spices evenly over each piece of tilapia on the baking sheet.
- Bake:
- Conventional oven: 350 °F for 8-10 minutes.
- Convection oven: 350 °F for 5-8 minutes.
- Critical Control Point: Heat to 155 °F for at least 15 seconds.
- Critical Control Point: Hold for hot service at 140 °F or higher.
- Set aside for step 14.
- 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).
- Critical Control Point: Cool to 40 °F or lower within 4 hours.
- To prevent tortillas from tearing when folding, steam for 3 minutes until warm.
- Place about 1 cup spinach slightly below the center of each tortilla.
- Place 1 tilapia portion on top of spinach.
- Using a ½ cup measuring cup, portion ½ cup fruit mixture on top of tilapia portion.
- Fold the bottom of the tortilla up and over the filling.
- Fold in the outside edges so they nearly touch each other.
- As you roll the burrito forward, use the tips of your fingers to tuck and press the sides into a tight cylinder.
- Place 6 wraps seam side down on a baking sheet (9” x 13” x 1”).
- Critical Control Point: Hold at 140 °F or higher until served.
- Cut wrap on a diagonal.
- Serve 1 wrap.
Notes
Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).
