Grilled Jamaican Jerk Fish Wraps

1. 1

   Thaw fish, if frozen.

2. 2

   Rinse fish; pat dry with paper towels.

3. 3

   Sprinkle jerk seasoning over both sides of each fish fillet; rub in with your fingers.

4. 4

   Measure thickness of fish.

5. 5

   For a charcoal or gas grill, place tortillas on the greased grill rack directly over medium heat.

6. 6

   Cover and grill for 1 minute or until bottoms of tortillas have grill marks.

7. 7

   Remove from grill; set aside.

8. 8

   Place fish on the grill rack directly over medium heat.

9. 9

   Cover and grill for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once halfway through grilling.

10. 10

    Remove fish from grill and coarsely flake the fish with a fork.

11. 11

    Meanwhile, in a medium bowl toss together spinach, tomato, mango, cilantro, jalapeno and lime juice.

12. 12

    To serve, place tortillas, grill mark sides down, on a flat work surface.

13. 13

    Top each tortilla with some of the spinach mixture and flaked fish.

14. 14

    Roll up tortilla and cut each in half.

* Per serving · 4 servings · Values may vary.

No additional tips available.