Jerk Fish Wrap USDA Recipe for Family Child Care

5 from 1 vote

Jerk Fish Wrap USDA Recipe for Family Child Care

The colorful combo of fresh spinach, tomato, and mango compliments the jerk-seasoned fish in the Jerk Fish Wrap.

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.

Prep Time30

Cook Time15

Total Time45

Course: Main Course

Keyword: Recipes for Home, Home

Age Group: Ages 3-5, Ages 6-18

Serving Size: 6

Program Type: CACFP

Program Meal Type: Lunch, Supper

Conventional Meal Category: Sandwich/Wrap, Main Dish (Entrée)

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

6 Servings

Calories: 260

Ingredients

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 (2 oz each) Frozen tilapia, thawed, cut into six pieces
1¼ cups or 9 oz Fresh mango, diced
1½ 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, dice
⅛ cup or 1 oz Lime juice
⅛ cup or 1 oz Sugar
6 (1.5 oz each) Whole-grain tortillas
1 qt 2 cups or 6 oz Fresh baby spinach, chopped

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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 (2 oz each) Frozen tilapia, thawed, cut into six pieces
1¼ cups or 9 oz Fresh mango, diced
1½ 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, dice
⅛ cup or 1 oz Lime juice
⅛ cup or 1 oz Sugar
6 (1.5 oz each) Whole-grain tortillas
1 qt 2 cups or 6 oz 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 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.

Nutrition