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Black Bean and Mango Salsa Lettuce Wraps
10 min prep time
5 min cook time
5servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Peter Papoulakos
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
-
Total Fat
3.5g
- Saturated Fat 0.5g
- Sodium 65mg
-
Total Carbohydrate
27g
- Dietary Fiber 6g
- Total Sugars 14g
- Protein 6g
- Potassium 420mg
- Phosphorous 95mg
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
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