Rinse the salted cod under cold water to remove surface salt. Place in a pot of boiling water and cook for 15-20 minutes to remove excess salt and rehydrate the fish. Drain well.

Once cool enough to handle, flake the fish into bite-sized pieces using a fork, ensuring all bones and skin are removed.

Heat the vegetable oil in a large skillet over medium heat. Add the diced onion, red bell pepper, and scotch bonnet pepper. Sauté for about 5 minutes until the onions are soft.

Add the diced tomatoes, scallions, and jerk seasoning to the pan. Cook for another 3-4 minutes until the tomatoes soften.

Stir in the flaked saltfish and black pepper, mixing well to coat the fish in the seasonings.

Gently fold in the drained ackee. Be very careful to stir gently, as ackee is soft and creamy and can easily mash. Simmer for 3-5 minutes until everything is heated through.

Warm the flour tortillas in a microwave or dry pan to make them pliable.

Spoon a quarter of the mixture into the center of each tortilla. Fold the sides in and roll tightly to form a burrito.

Optional: Place the rolled burritos seam-side down in a dry skillet over medium-high heat for 1 minute to toast the exterior and seal the seam before serving.