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Jerk Fish Wrap USDA Recipe for Schools

This Jerk Fish Wrap features tender white fish seasoned with Jamaican-inspired jerk spices and served with mango pineapple salsa, creating the ultimate sweet and spicy flavor combination.
NSLP/SBP CREDITING INFORMATION
One wrap provides ½ cup vegetable (¼ cup dark green vegetable, ¼ cup red/orange vegetable), ½ cup fruit, 2 oz eq meat/meat alternate, and 2 oz eq grains.
SOURCE
USDA Standardized Recipes Project - 2024
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
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
Multicultural Region: Mexico, Central and South America
50 Servings
Calories: 290

Ingredients

50 Servings

    Weight

    • - - Jerk seasoning, no salt added
    • - - Garlic powder
    • - - Paprika, ground
    • - - Ground Coriander
    • - - Salt
    • - - Red pepper flakes
    • 6 lbs 8 oz Tilapia, frozen, thawed cut into 25 pieces
    • 6 lbs *Tomatoes, fresh, diced
    • 3 lbs Mango, frozen, diced, thawed
    • 3 lbs Pineapple, tidbits, canned pineapple, 100% juice, drained
    • 4 oz *Cilantro, fresh, chopped
    • 6 oz *Jalapeno, fresh, small dice
    • - - Lime juice, bottled
    • 6 lbs 4 oz Whole-grain tortillas, 10” (2 oz each)
    • 3 lbs 8 oz *Spinach, baby, fresh, chopped

    Measure

    • 1 Tbsp 1 tsp Jerk seasoning, no salt added
    • 1 Tbsp 1 tsp Garlic powder
    • 1 Tbsp 1 tsp Paprika, ground
    • 1 Tbsp Ground Coriander
    • 1 ½ tsp Salt
    • 1 tsp Red pepper flakes
    • 50 pieces Tilapia, frozen, thawed cut into 25 pieces
    • 1 gal *Tomatoes, fresh, diced
    • 1 qt 2 cups Mango, frozen, diced, thawed
    • 3 qt ½ cup Pineapple, tidbits, canned pineapple, 100% juice, drained
    • 1 cup *Cilantro, fresh, chopped
    • 1 ½ cups *Jalapeno, fresh, small dice
    • 1 cup Lime juice, bottled
    • 50 pieces Whole-grain tortillas, 10” (2 oz each)
    • 2 gal 2 qts *Spinach, baby, fresh, chopped

    100 Servings

      Weight

      • - - Jerk seasoning, no salt added
      • - - Garlic powder
      • - - Paprika, ground
      • - - Ground Coriander
      • - - Salt
      • - - Red pepper flakes
      • 13 lbs Tilapia, frozen, thawed cut into 25 pieces
      • 12 lbs *Tomatoes, fresh, diced
      • 6 lbs Mango, frozen, diced, thawed
      • 6 lbs Pineapple, tidbits, canned pineapple, 100% juice, drained
      • 8 oz *Cilantro, fresh, chopped
      • 12 oz *Jalapeno, fresh, small dice
      • - - Lime juice, bottled
      • 12 lbs 8 oz Whole-grain tortillas, 10” (2 oz each)
      • 7 lbs *Spinach, baby, fresh, chopped

      Measure

      • 2 Tbsp 2 tsp Jerk seasoning, no salt added
      • 2 Tbsp 2 tsp Garlic powder
      • 2 Tbsp 2 tsp Paprika, ground
      • 2 Tbsp Ground Coriander
      • 1 Tbsp Salt
      • 2 tsp Red pepper flakes
      • 100 pieces Tilapia, frozen, thawed cut into 25 pieces
      • 2 gal *Tomatoes, fresh, diced
      • 3 qt Mango, frozen, diced, thawed
      • 1 gal 2 qt 1 cup Pineapple, tidbits, canned pineapple, 100% juice, drained
      • 2 cups *Cilantro, fresh, chopped
      • 3 cups *Jalapeno, fresh, small dice
      • 2 cups Lime juice, bottled
      • 100 pieces Whole-grain tortillas, 10” (2 oz each)
      • 5 gal *Spinach, baby, fresh, chopped

      -

      50 Servings

        Weight

        • - - Jerk seasoning, no salt added
        • - - Garlic powder
        • - - Paprika, ground
        • - - Ground Coriander
        • - - Salt
        • - - Red pepper flakes
        • 6 lbs 8 oz Tilapia, frozen, thawed cut into 25 pieces
        • 6 lbs *Tomatoes, fresh, diced
        • 3 lbs Mango, frozen, diced, thawed
        • 3 lbs Pineapple, tidbits, canned pineapple, 100% juice, drained
        • 4 oz *Cilantro, fresh, chopped
        • 6 oz *Jalapeno, fresh, small dice
        • - - Lime juice, bottled
        • 6 lbs 4 oz Whole-grain tortillas, 10” (2 oz each)
        • 3 lbs 8 oz *Spinach, baby, fresh, chopped

        Measure

        • 1 Tbsp 1 tsp Jerk seasoning, no salt added
        • 1 Tbsp 1 tsp Garlic powder
        • 1 Tbsp 1 tsp Paprika, ground
        • 1 Tbsp Ground Coriander
        • 1 ½ tsp Salt
        • 1 tsp Red pepper flakes
        • 50 pieces Tilapia, frozen, thawed cut into 25 pieces
        • 1 gal *Tomatoes, fresh, diced
        • 1 qt 2 cups Mango, frozen, diced, thawed
        • 3 qt ½ cup Pineapple, tidbits, canned pineapple, 100% juice, drained
        • 1 cup *Cilantro, fresh, chopped
        • 1 ½ cups *Jalapeno, fresh, small dice
        • 1 cup Lime juice, bottled
        • 50 pieces Whole-grain tortillas, 10” (2 oz each)
        • 2 gal 2 qts *Spinach, baby, fresh, chopped

        100 Servings

          Weight

          • - - Jerk seasoning, no salt added
          • - - Garlic powder
          • - - Paprika, ground
          • - - Ground Coriander
          • - - Salt
          • - - Red pepper flakes
          • 13 lbs Tilapia, frozen, thawed cut into 25 pieces
          • 12 lbs *Tomatoes, fresh, diced
          • 6 lbs Mango, frozen, diced, thawed
          • 6 lbs Pineapple, tidbits, canned pineapple, 100% juice, drained
          • 8 oz *Cilantro, fresh, chopped
          • 12 oz *Jalapeno, fresh, small dice
          • - - Lime juice, bottled
          • 12 lbs 8 oz Whole-grain tortillas, 10” (2 oz each)
          • 7 lbs *Spinach, baby, fresh, chopped

          Measure

          • 2 Tbsp 2 tsp Jerk seasoning, no salt added
          • 2 Tbsp 2 tsp Garlic powder
          • 2 Tbsp 2 tsp Paprika, ground
          • 2 Tbsp Ground Coriander
          • 1 Tbsp Salt
          • 2 tsp Red pepper flakes
          • 100 pieces Tilapia, frozen, thawed cut into 25 pieces
          • 2 gal *Tomatoes, fresh, diced
          • 3 qt Mango, frozen, diced, thawed
          • 1 gal 2 qt 1 cup Pineapple, tidbits, canned pineapple, 100% juice, drained
          • 2 cups *Cilantro, fresh, chopped
          • 3 cups *Jalapeno, fresh, small dice
          • 2 cups Lime juice, bottled
          • 100 pieces Whole-grain tortillas, 10” (2 oz each)
          • 5 gal *Spinach, baby, fresh, chopped

          Instructions

          • Preheat oven:
            Conventional oven: 350 °F.
            Convection oven: 350 °F.
          • Combine jerk seasoning spice, garlic powder, ground paprika, ground coriander, salt, and red pepper flakes 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 and lightly coated with pan-release spray.
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
          • Sprinkle spices evenly over tilapia.
          • Bake:
            Conventional oven: 350 °F for 8-10 minutes.
            Convection oven: 350 °F for 5-8 minutes.
            Critical Control Point:
            Heat to 145 °F or higher.
            Critical Control Point:
            Hold for hot service at 135 °F or higher.
            Hold hot until step 9.
          • In a large mixing bowl, combine tomatoes, mangoes, pineapple, cilantro, jalapeños, and lime juice. Mix well. Pour about 1 gal 2 cups (6 lbs 14 oz) into a deep steam table pan (12 ¾ " x 10 ½ " x 6"). (Can prep ahead of time.)
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
            Critical Control Point:
            Cool to 41 °F or lower within 4 hours.
            Hold cold until step 10.
          • 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 1 oz (1 cup) spinach onto the center of each tortilla.
          • Place 1 ½ oz tilapia on top of spinach.
          • Using a No. 16 scoop, portion 1/4 cup fruit mixture on top of fish. 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 roll. Save remaining salsa for serving on the side.
          • Place 25 wraps seam side down on a sheet pan (18” x 26” x 1”).
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans
            Critical Control Point:
            Hold for hot service at 135 °F or higher.
          • Cut each wrap on a diagonal. Serve immediately.
          • Serve 1 wrap. Using a No. 16 scoop, portion 1/4 cup additional fruit salsa on the side.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          The food safety temperatures are based on the FDA Food Code. Some information included may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.
          Cooking Process #2: Same Day Service.
          Alternate grain – can use pita bread

          Nutrition

          Serving: 1wrap | Calories: 290 | Total Carbohydrate: 38g | Protein: 22g | Total Fat: 6g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 412mg | Potassium: 559mg | Dietary Fiber: 5g | Total Sugars: 10g | Vitamin A: 3486IU | Vitamin C: 24mg | Vitamin D: 95IU | Calcium: 165mg | Iron: 4mg | Added Sugars included: 2g