Jamaican Jerk Sole Wraps with Sriracha Mayo
- 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
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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.
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In small bowl, whisk mayonnaise and sriracha. Makes about ¼ cup.
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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°.
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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.
