JuJu’s Jerk Salmon Wrap

We love a good ole wrap in my lord’s house, and this bad boy is flat out slammin’! The subtle heat of the jerk spice is nicely balanced by the tart and sweet mango salsa, and cool herbaceous garlic aiolo. Complete with the super green, kale, and other tasty veggies, this salmon centered dish is sure to delight your taste buds. The recipe below will make four wraps.

Ingredients

  • 10 ounces of salmon (approximately 2 nice size fillets, no skin)

  • 4 extra large flour tortilla

  • 1 tablespoon honey

  • 1 lime

  • Stonewall Kitchen Roasted Garlic Aioli

  • Avocado, halved and sliced

  • 1/2 red pepper, sliced

  • 1/2 orange pepper, sliced

  • Shredded cheddar cheese

  • 1.5 – 2 cups fresh kale

  • 1/2 mango, diced

  • 1/2 red onion, diced

  • Cucumber, halved and sliced

  • Tomato, halved and sliced

  • 1 tablespoon cilantro, chopped fine

  • Reggae Spice Company Booyah Jamaican Seasoning

Directions

  • First prepare the mango salsa by mixing mangoes, red onion, cilantro and the juice from 1/2 a lime. Refrigerate until plating.
  • Liberally season salmon and red and orange peppers with Booyah Jamaican seasoning.
  • Cook the salmon and peppers uncovered in the oven on 350 degrees for 15 minutes.
  • While salmon and veggies are cooking, add the juice of the remaining lime half and honey and combine.
  • After 15 minutes, pour the lime/honey mixture over the salmon ONLY and turn oven to HI broil setting.
  • Broil for 2 or so minutes. Watch the oven so the salmon and veggies don’t burn. You are looking for a nice brown color on the salmon.
  • After the salmon and veggies are done, remove from oven and set aside.
  • Lay tortilla on flat surface and add kale. Lay the salmon (1/2 of one fillet per wrap) and peppers on top of kale and add 1-1.5 tablespoons of garlic aioli. Add avocado, cucumber, tomatoes, and mango salsa. Finally top with cheddar cheese.
  • Roll up the wrap and make sure all ingredients are secure.
  • In a large skillet, add cooking spray, and brown the wrap on both sides. You want each side to be golden brown.
  • Cut down the middle and enjoy!

This wrap is perfect for Sabbath lunch, since all the ingredients can be prepared ahead of time. My hubby and I recently enjoyed this wrap with a side of sweet potato fries. We used the aioli to dip the fries too y’all! Feel free to try the store-bought aioli we tried (purchased at Wegmans), or make your own. It is super simple, and there are tons of recipes covering how to do so online.

2 Comments

  1. Sis Sadie

    Shalom princess JuJu
    All Praises for the inspiration you bring to Israel. I enjoy this site immensely. May the most High continue to bless you!

    LW I will have my garden soon😉
    MHNCB🕎

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