Grilled Jamaican Jerk Fish Wraps

• 1 pound skinless flounder, fresh or frozen
• 1 1/2 teaspoons Jamaican jerk seasoning
• 4 (7 to 8-inch) whole grain flour tortillas
• 2 cups fresh baby spinach
• 3/4 cup tomato, chopped and seeded
• 3/4 cup fresh mango or pineapple, chopped
• 2 tablespoons fresh cilantro, snipped
• 1 tablespoon fresh jalapeno chile pepper, finely chopped and seeded
• 1 tablespoon lime juice

1. Thaw fish, if frozen.
2. Rinse fish; pat dry with paper towels.
3. Sprinkle jerk seasoning over both sides of each fish fillet; rub in with your fingers.
4. Measure thickness of fish.
5. For a charcoal or gas grill, place tortillas on the greased grill rack directly over medium heat.
6. Cover and grill for 1 minute or until bottoms of tortillas have grill marks.
7. Remove from grill; set aside.
8. Place fish on the grill rack directly over medium heat.
9. Cover and grill 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.
10. Remove fish from grill and coarsely flake the fish with a fork.
11. Meanwhile, in a medium bowl toss together spinach, tomato, mango, cilantro, jalapeno and lime juice.
12. To serve, place tortillas, grill mark sides down, on a flat work surface.
13. Top each tortilla with some of the spinach mixture and flaked fish.
14. Roll up tortilla and cut each in half.

flounder, jerk seasoning, flour tortillas, baby spinach, tomato, fresh mango, fresh cilantro, chile pepper, lime juice

Taken from www.foodrepublic.com/recipes/grilled-jamaican-jerk-fish-wraps-recipe/ (may not work)