How to Make Black Bean and Mango Salsa Lettuce Wraps
Use lower-carb butter lettuce as a substitute for a tortilla wrap. If you don’t like your food spicy, substitute the jalapeno for chopped green bell pepper.
10 min prep time
5 min cook time
5servings
2 lettuce cups
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Step-By-Step Instructions:
- Combine all ingredients in a medium sized bowl except lettuce. Refrigerate for at least one hour, or up to two days to marinate (the longer the better).
- If using butter lettuce leaves arrange them on a large plate and fill each one with 1/4 cup of salad mixture.
- Alternative Serving Suggestion: Use jicama instead of lettuce for the serving vessel. Peel the jicama and slice into 1/4-inch thick rounds, then slice the rounds into triangles (eighths) to resemble tortilla chips. Serve like chips and salsa using the raw jicama “chips” instead of tortilla chips.
Nutrition facts
5 Servings
-
Serving Size
2 lettuce cups
-
Amount per serving
Calories
150
- % Daily value*
-
Total Fat
3.5g
4%-
Saturated Fat
0.5g
3% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
65mg
3% -
Total Carbohydrate
27g
10%-
Dietary Fiber
6g
21% -
Total Sugars
14g
-
Dietary Fiber
-
Protein
6g
-
Potassium
420mg
9%
Ingredients
black beans (rinsed and drained)
1 (15-oz) can
mango (peeled, diced and hard center squeezed to release 1 tbsp juice)
1
small red onion (diced)
1/2
medium jalapeño pepper (seeded and minced)
1
large red bell pepper (seeded and diced)
1
red wine vinegar
2 tbsp
olive oil
1 tbsp
honey or 2 packets artificial sweetener
1 tbsp
butter lettuce (butter lettuce leaves)
10