Grilled Jamaican Fish Wrap

Ingredients:

• 125g white fish fillet (barramundi, Basa, Prawns, Calamari, Dori, Ling snapper, Whiting)

• 1 teaspoon Jamaican jerk seasoning
• 1 mission low carb wrap
• 100g fresh baby spinach
• 50g tomato, chopped and seeded
• 50g fresh mango or pineapple, chopped
• 10g fresh cilantro, snipped
• 1 tablespoon fresh jalapeno, finely chopped and seeded
• 1 tablespoon lime juice
• Salt and pepper to taste

Method:

1. Rinse fish; pat dry with paper towels.
2. Sprinkle jerk seasoning over both sides of each fish fillet; rub in with your fingers.
3. On a charcoal or gas grill, place the wrap on the greased grill rack directly over medium heat for 1 minute.
4. Place fish on the grill rack directly over medium heat.
5. Cover and grill for 4 to 6 minutes per side until fish flakes easily when tested with a fork, turning once halfway through grilling.
6. Remove fish from grill and coarsely flake the fish with a fork. Meanwhile, in a medium bowl toss together spinach, tomato, mango, cilantro, jalapeño, and lime juice.
7. To serve, place the wrap, on a flat work surface. Top with the spinach mixture and flaked fish. Roll up tortilla and cut each in half.

Nutrition Facts:

• Calories: 321.8 Cal
• Protein: 37.6g
• Carbs: 36.3g
• Fat: 6g