We have been doing a month long ode to mangoes with all my recipe posts including the key ingredient mango. We have arrived at the final week of Monsoon Mangoes and today I have a recipe for Mango Beef Wrap. It’s a simple wrap with beef, fresh baby spinach, Dijon mustard marinade and of course mangoes. The spicy and savory tastes combined with ripe, yet slightly tart mangoes are perfect. I adapted this recipe from Martha Stewart and left out a few ingredients. I also used low carb tortillas to keep it on the healthy side.
1 tablespoon Dijon mustard
2 tablespoons fresh lime juice, from 2 limes
1/2 tablespoon olive oil
Coarse salt and ground pepper
1 mango (about 1 pound), peeled and cut into 1/2-inch-wide strips
4 tortillas (10-inch) (low carb)
4 cups loose spinach (about 5 ounces), trimmed, well washed and dried
1 pound cooked beef, very thinly sliced, room temperature
- In a large bowl, whisk together mustard, lime juice, and oil. Season with salt and pepper. Add mango and toss to combine. Set aside.
- 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.
- Fold in 2 opposite sides, and roll up wraps tightly; cut in half.