Toss shrimp with jerk marinade; let stand for 5 minutes.
Preheat grill to medium-high heat; grease grate well. Grill shrimp for 2 to 3 minutes per side or until grill marked and cooked through.
Grill cabbage quarters for 3 to 5 minutes per side or until lightly charred. Let cool slightly; shred cabbage.
Toss together cabbage, olive oil, lime juice, ginger, honey, salt, pepper and cayenne pepper. Stir in mango, green onions and cilantro; let stand for 20 minutes.
Warm tortillas according to package directions. Spoon grilled shrimp evenly down along the center of each tortilla, leaving 1-inch border all around. Top with cabbage slaw. Fold up bottom of tortilla over filling; fold in sides and roll up tightly starting from the bottom.