grilled jamaican jerk fish wraps

Ingredients: 

• 1  poundfresh or frozen skinless flounder, cod, or sole filletssee savings
• 1-1/2  teaspoonsJamaican jerk seasoning
• 4  7- to 8-inchwhole grain flour tortillas
• 2  cupspackaged fresh baby spinach
• 3/4  cupchopped seeded tomato
• 3/4  cupchopped fresh mango or pineapple
• 2  tablespoonssnipped fresh cilantro
• 1  tablespoonfinely chopped seeded fresh jalapeno chile pepper*
• 1  tablespoonlime juice

Directions:

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle Jamaican jerk seasoning over both sides of each fish fillet; rub in with your fingers. Measure thickness of fish.
2. For a charcoal grill, place tortillas on the greased rack of an uncovered grill directly over medium coals; grill for 1 minute or until bottoms of tortillas have grill marks. Remove from grill and set aside. Place fish on the grill rack directly over the coals. Grill fish for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place tortillas on greased grill rack over heat. Cover; grill as above. Remove tortillas from the grill and add fish; cover and grill as above.) Coarsely flake the fish.
3. Meanwhile, in a medium bowl, toss together spinach, tomato, mango, cilantro, chile pepper, and lime juice.
4. To assemble, place tortillas, grill mark sides down, on a flat work surface. Top each tortilla with some of the spinach mixture and flaked fish. Roll up tortilla to enclose filling. Cut each in half to serve.

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