Ingredients
- 2 Green onions thinly sliced
- ½ Mango peeled, pitted & thinly sliced
- ½ Medium jalapeño pepper finely chopped
- ½ Medium red bell pepper thinly sliced
- ½ cup Green cabbage thinly sliced
- ½ cup Red cabbage thinly sliced
- ⅓ cup Fresh pineapple chopped
- ⅓ cup Black beans drained & rinsed
- ¼ cup Red onion thinly sliced
- 3 Tbsp Fresh lime juice
- 2 Tbsp Olive oil
- ¼ cup Mayonnaise
- 1 Tbsp Sriracha chili sauce
- ½ 32 oz. pkg Wholey® Premium Yellowfin Sole Fillets thawed if necessary
- 1 Tbsp Jamaican jerk seasoning
- Nonstick cooking spray
- 4 10" Flour tortillas or sandwich wraps
Instructions
- Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss green onions, mango, jalapeño, bell pepper, cabbages, pineapple, beans, red onion, lime juice and 1 tablespoon oil. Makes about 3 cups.
- In small bowl, whisk mayonnaise and sriracha. Makes about ¼ cup.
- Brush both sides of fillets with remaining 1 tablespoon oil; sprinkle with seasoning. Spray hot grill rack with cooking spray and place fillets on hot grill rack; cover and cook 4 minutes or until internal temperature reaches 145°.
- Place 1 fillet and ¾ cup onion mixture in center of each tortilla; drizzle with mayonnaise mixture. Fold sides of tortilla over filling, then roll from bottom up to enclose filling.
