Jamaican Jerk Sole Wraps with Sriracha Mayo


Prep Time 20 mins
Grill TIme 4 mins
Total Time 24 mins
Course Dinner, Lunch, Main Course
Cuisine American
Servings 4
Calories 535 kcal


  • 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
  • cup Fresh pineapple chopped
  • 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


  • 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.


Keyword Grilling Recipes, Kid Friendly, Sole