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Jerk Fish Wrap
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Jerk Fish Wrap USDA Recipe for Adults in CACFP

Jerk Fish Wrap is a taste of Jamaica with fresh fish, mango, and a hint of Jamaican spice!
CACFP Adult Portion Crediting Information
1 wrap provides ½ cup vegetable (⅛ cup additional vegetable, ¼ cup dark green vegetable, ⅛ cupred/orange vegetable), ¼ cup fruit, 2 oz equivalent meat, and 1.5 oz equivalent grains.
Course: Main Course
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Sandwich/Wrap
Program Meal Component: Grains, Meats, Vegetables, Fruits
Vegetable Subgroup: Red-Orange Vegetables, Dark Green Vegetable
Meal Service Temperature: Hot
Cooking Method: Bake
Season: Summer, Fall
25 Servings
Calories: 376

Ingredients

25 Servings

    Weight

    • - - Jerk seasoning spice, no salt added
    • - - Garlic powder
    • - - Ground coriander
    • - - Ground paprika
    • - - Red pepper flakes
    • - - Salt
    • 3 lb 4 oz Frozen tilapia, thawed, cut into 25 pieces
    • 2 lb *Fresh mango, diced
    • 1 lb 14 oz Canned pineapple tidbits in 100% juice, drained
    • 2 lb 6 oz *Fresh tomatoes, diced
    • 2 oz *Fresh cilantro, diced
    • 3 oz *Fresh jalapeños, diced
    • - - Lime juice
    • 4 oz Sugar
    • 3 lb 2 oz Whole-grain tortillas, 10” (2 oz each)
    • 1 lb 12 oz *Fresh baby spinach, chopped

    Measure

    • 2 tsp Jerk seasoning spice, no salt added
    • 1½ tsp Garlic powder
    • 1 Tbsp Ground coriander
    • 1½ tsp Ground paprika
    • ½ tsp Red pepper flakes
    • 1⅓ tsp Salt
    • 25 pieces Frozen tilapia, thawed, cut into 25 pieces
    • 1 qt 3 cups *Fresh mango, diced
    • 1 qt Canned pineapple tidbits in 100% juice, drained
    • 1 qt 2 cups *Fresh tomatoes, diced
    • ½ cup *Fresh cilantro, diced
    • ¾ cup *Fresh jalapeños, diced
    • ½ cup Lime juice
    • ½ cup Sugar
    • 25 each Whole-grain tortillas, 10” (2 oz each)
    • 1 gal 1½ qt *Fresh baby spinach, chopped

    50 Servings

      Weight

      • - - Jerk seasoning spice, no salt added
      • - - Garlic powder
      • - - Ground coriander
      • - - Ground paprika
      • - - Red pepper flakes
      • - - Salt
      • 6 lb 8 oz Frozen tilapia, thawed, cut into 25 pieces
      • 4 lb *Fresh mango, diced
      • 3 lb 12 oz Canned pineapple tidbits in 100% juice, drained
      • 4 lb 12 oz *Fresh tomatoes, diced
      • 4 oz *Fresh cilantro, diced
      • 6 oz *Fresh jalapeños, diced
      • - - Lime juice
      • 8 oz Sugar
      • 6 lb 4 oz Whole-grain tortillas, 10” (2 oz each)
      • 3 lb 8 oz *Fresh baby spinach, chopped

      Measure

      • 1 Tbsp 1 tsp Jerk seasoning spice, no salt added
      • 1 Tbsp Garlic powder
      • 2 Tbsp Ground coriander
      • 1 Tbsp Ground paprika
      • 1 tsp Red pepper flakes
      • 2⅔ tsp Salt
      • 50 pieces Frozen tilapia, thawed, cut into 25 pieces
      • 3 qt 2 cups *Fresh mango, diced
      • 2 qt Canned pineapple tidbits in 100% juice, drained
      • 3 qt *Fresh tomatoes, diced
      • 1 cup *Fresh cilantro, diced
      • 1½ cups *Fresh jalapeños, diced
      • 1 cup Lime juice
      • 1 cup Sugar
      • 50 each Whole-grain tortillas, 10” (2 oz each)
      • 2 gal 3 qt *Fresh baby spinach, chopped

      -

      25 Servings

        Weight

        • - - Jerk seasoning spice, no salt added
        • - - Garlic powder
        • - - Ground coriander
        • - - Ground paprika
        • - - Red pepper flakes
        • - - Salt
        • 3 lb 4 oz Frozen tilapia, thawed, cut into 25 pieces
        • 2 lb *Fresh mango, diced
        • 1 lb 14 oz Canned pineapple tidbits in 100% juice, drained
        • 2 lb 6 oz *Fresh tomatoes, diced
        • 2 oz *Fresh cilantro, diced
        • 3 oz *Fresh jalapeños, diced
        • - - Lime juice
        • 4 oz Sugar
        • 3 lb 2 oz Whole-grain tortillas, 10” (2 oz each)
        • 1 lb 12 oz *Fresh baby spinach, chopped

        Measure

        • 2 tsp Jerk seasoning spice, no salt added
        • 1½ tsp Garlic powder
        • 1 Tbsp Ground coriander
        • 1½ tsp Ground paprika
        • ½ tsp Red pepper flakes
        • 1⅓ tsp Salt
        • 25 pieces Frozen tilapia, thawed, cut into 25 pieces
        • 1 qt 3 cups *Fresh mango, diced
        • 1 qt Canned pineapple tidbits in 100% juice, drained
        • 1 qt 2 cups *Fresh tomatoes, diced
        • ½ cup *Fresh cilantro, diced
        • ¾ cup *Fresh jalapeños, diced
        • ½ cup Lime juice
        • ½ cup Sugar
        • 25 each Whole-grain tortillas, 10” (2 oz each)
        • 1 gal 1½ qt *Fresh baby spinach, chopped

        50 Servings

          Weight

          • - - Jerk seasoning spice, no salt added
          • - - Garlic powder
          • - - Ground coriander
          • - - Ground paprika
          • - - Red pepper flakes
          • - - Salt
          • 6 lb 8 oz Frozen tilapia, thawed, cut into 25 pieces
          • 4 lb *Fresh mango, diced
          • 3 lb 12 oz Canned pineapple tidbits in 100% juice, drained
          • 4 lb 12 oz *Fresh tomatoes, diced
          • 4 oz *Fresh cilantro, diced
          • 6 oz *Fresh jalapeños, diced
          • - - Lime juice
          • 8 oz Sugar
          • 6 lb 4 oz Whole-grain tortillas, 10” (2 oz each)
          • 3 lb 8 oz *Fresh baby spinach, chopped

          Measure

          • 1 Tbsp 1 tsp Jerk seasoning spice, no salt added
          • 1 Tbsp Garlic powder
          • 2 Tbsp Ground coriander
          • 1 Tbsp Ground paprika
          • 1 tsp Red pepper flakes
          • 2⅔ tsp Salt
          • 50 pieces Frozen tilapia, thawed, cut into 25 pieces
          • 3 qt 2 cups *Fresh mango, diced
          • 2 qt Canned pineapple tidbits in 100% juice, drained
          • 3 qt *Fresh tomatoes, diced
          • 1 cup *Fresh cilantro, diced
          • 1½ cups *Fresh jalapeños, diced
          • 1 cup Lime juice
          • 1 cup Sugar
          • 50 each Whole-grain tortillas, 10” (2 oz each)
          • 2 gal 3 qt *Fresh baby spinach, chopped

          Instructions

          • 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 4.
          • Place 25 tilapia portions on a sheet pan (18” x 26” x 1”) lined with parchment paper lightly coated with pan release spray.
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Sprinkle spices evenly over each piece of tilapia on the pan.
          • 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 13.
          • Combine mangoes, pineapple, tomatoes, cilantro, jalapeños, lime juice, and sugar in a large bowl. Stir well. Pour about 1 gal 2 cups (6lbs 14oz) into a deep steam table pan (12¾" x 10½" x 6").
            (Can prep ahead of time.)
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
            Refrigerate and set aside for step 14.
          • 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.
            OR
            Place tortillas on a sheet pan lined with parchment paper. Shingle tortillas into two rows and cover with parchment paper. Place in a warmer at 135 °F for 10 minutes.
          • Place about 1 oz (1 cup) spinach on to the center of each tortilla.
          • Place 1½ oz tilapia on top of spinach.
          • Using a No. 8 scoop, portion about 4 oz (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 25 wraps seam side down on a sheet pan (18” x 26” x 1”).
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Critical Control Point: Hold for hot service at 140 °F or higher.
          • Cut each wrap on a diagonal.
          • Serve 1 wrap.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          Cooking Process #2: Same Day Service.
          Alternate grain – can use pita bread.

          Nutrition

          Serving: 1wrap | Calories: 376 | Total Carbohydrate: 61g | Protein: 23g | Total Fat: 6g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 391mg | Potassium: 448mg | Dietary Fiber: 3g | Total Sugars: 16g | Vitamin C: 37mg | Vitamin D: 88IU | Calcium: 55mg | Iron: 2mg | Vitamin A: 147mcg