Mango Salsa Wrap
Grilled Tilapia & Mango Salsa Wrap

This recipe is a quick and easy lunchtime snack or healthy dinner option. The great part is that you can use the leftover salsa with re-fried beans on toast as a follow up snack the next day. If you are feeling adventurous you can also add some strawberries to the mix or substitute the mango completely, as both provide a fresh, fruity twist to this fish wrap. This dish is a light, refreshing and, despite being slightly marinated in oil, healthy option for any time of day, full of omega-3's and vitamins.
The great thing about tilapia is that it's a very light fish which means that it readily absorbs flavours in marinades.
Ingredients
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1 pack of whole wheat or gluten free wraps
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1 cup long grain rice
Mango Salsa:
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1 large ripe mango, peeled, pitted and diced
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1 red bell pepper, diced
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1 jalapeno pepper, seeded and diced
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1/2 cup red onion, diced
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1/2 cup fresh cilantro, chopped
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Juice of 1 fresh lime
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Juice of 1/2 fresh lemon
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1 teaspoon apple cider vinegar
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1 teaspoon sugar
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Salt and pepper to taste
Tilapia Marinade:
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2 (6 ounce) tilapia fillets
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Zest from 1 fresh lime
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Juice of 1 fresh lime
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Juice of 1/2 fresh lemon
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1 teaspoon olive oil
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1 teaspoon dried basil
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1 clove garlic, minced
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1 tablespoon minced fresh parsley
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1/2 teaspoon ground cumin
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1 teaspoon ground black pepper
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1/2 teaspoon salt
Directions
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Whisk together extra-virgin olive oil, parsley, cumin, garlic, basil, 1 tablespoon lemon juice, 1/2 tablespoon lime juice, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a shallow basting dish.
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Add the tilapia fillets, coat with marinade, then lightly grate lime zest over fillets, cover with tin foil. Marinate in the refrigerator for 1 hour.
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Put rice on to cook and prepare according to instructions on packaging.
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Prepare the mango salsa by combining mango chunks, diced jalapeno and red bell peppers, red onions, and cilantro in a bowl. Squeeze 1/2 lime and 1/2 lemon juice over entire mix, and toss well. Add 1 tsp of apple cider vinegar, season to taste with salt and pepper, and refrigerate until ready to serve.
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Preheat an outdoor grill for medium-high heat, and lightly oil grate.
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Remove tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets 3 to 4 minutes per side depending on the thickness of the fillets until the fish is no longer translucent through the middle, and flakes easily with a fork.
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Mash fish fillets into chunks a bowl, coat inside of wraps with mayonnaise, add a layer of rice to the center, followed by a layer of tilapia and finally a layer of mango salsa. Close wraps and enjoy.