Beef and Mango Wraps

Prep Time:
15 mins
Total Time:
15 mins

The meat is rolled with mango, pepper, and onion for a light meal that tastes of the tropics; serve herbed black beans on the side.


  • 1 tablespoon Dijon mustard

  • 3 tablespoons fresh lime juice, from 2 limes

  • 1 tablespoon olive oil

  • Coarse salt and ground pepper

  • ½ medium red onion, thinly sliced

  • 1 red bell pepper (ribs and seeds removed), halved lengthwise and cut crosswise into thin strips

  • 1 mango (about 1 pound), peeled and cut into ½-inch-wide strips

  • 4 whole-wheat tortillas (10-inch)

  • 4 cups loose spinach (about 5 ounces), trimmed, well washed and dried

  • 1 pound cooked beef, very thinly sliced, room temperature

  • Black-Bean Relish (optional)


  1. In a large bowl, whisk together mustard, lime juice, and oil; season with salt and pepper. Add onion, bell pepper, and mango; toss to combine. Set aside.

  2. Lay tortillas on a work surface; dividing evenly, line each with spinach, leaving a 1-inch border all around. Arrange beef slices down center of each wrap. Top beef with mango mixture and any juices from bowl.

  3. Fold in 2 opposite sides, and roll up wraps tightly; cut in half.

  4. For Black Bean Relish: In a medium bowl, combine 1/2 medium red onion, finely chopped, one can (15.5 ounces) black beans, rinsed and drained 1 cup chopped fresh cilantro, 2 tablespoons fresh lime juice, and 1 tablespoon olive oil. Season with salt and pepper.

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