Prepare the Mango: Gently pat the mango slices dry with paper towels.
Sprinkle the Jamaican jerk seasoning over both sides of the mango, using your fingers to gently rub it in.
Make the Black Bean Salsa: In a medium bowl, combine the rinsed black beans, drained corn with peppers, chopped tomato, fresh cilantro, lime juice, and chopped chipotle peppers.
Stir well to combine and set aside.
Grill the Tortillas & Mango: Preheat your grill to medium heat and grease the rack.
Place the tortillas directly on the grill for about 30-60 seconds per side, just until you see light grill marks.
Remove and set aside.
Place the seasoned mango slices on the grill and cook for about 4-5 minutes, flipping once, until heated through and nicely grill-marked.
Assemble the Wraps: Lay a grilled tortilla on a flat surface, grill-marks down.
Arrange a few slices of grilled mango and fresh avocado down the center.
Top with a generous spoonful of the black bean salsa and a sprinkle of shredded Monterey Jack cheese.
Roll & Serve: Tightly roll up the tortilla to enclose the filling.
Slice in half diagonally and serve immediately.
When handling chipotle peppers, wear gloves to prevent the oils from irritating your skin. If you don't have gloves, wash your hands thoroughly with soap and warm water immediately after handling.
