Beef And Mango Wraps Recipes

BEEF AND MANGO WRAPS

Steps:

• 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.
• 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.
• 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.

COLORFUL BEEF WRAPS

Steps:

• In a large nonstick skillet coated with cooking spray, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm. , Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through. , Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up.

TROPICAL BEEF WRAP

Steps:

• Spread cream cheese over tortillas to within 1 in. of edges. Layer with spinach, roast beef and mango. Roll up tightly and serve.

KOREAN-INSPIRED GROUND BEEF LETTUCE WRAPS

Steps:

• For the beef: Add the beef to a medium skillet over medium-low heat. Cook, breaking up with a wooden spoon and slowly rendering the fat, 8 to 10 minutes. Using a large spoon remove half of the rendered fat and discard. Add the garlic, scallions and ginger and cook an additional 2 to 3 minutes. Set aside.
• For the sauce: Stir together the soy sauce, gochujang, honey and sesame oil in a small bowl. Stir some of the sauce into the beef, a few tablespoons at a time, until seasoned to your taste. Set aside.
• For the sticky rice: Rinse the rice until the water runs clear. Combine the rice, oil and 1 1/2 cups water in a pressure cooker or Instant Pot®. Cook on high pressure, 8 minutes. Allow the steam to release slowly, for about 5 minutes, then remove the lid. Roll the beef, sticky rice, sauce and cucumber slices in lettuce leaves and eat.

BEEF AND MANGO LETTUCE WRAPS

Steps:

• Heat broiler, with rack 4 inches from heat. Place steak on a large rimmed baking sheet; season with salt and pepper. Broil until medium-rare, 10 to 12 minutes, turning halfway through. Transfer to a cutting board. Let rest 10 minutes, tented with foil.
• While steak rests, cook noodles until tender according to package instructions; drain and return to pot. Add 1 tablespoon oil and the sliced scallions; season with salt and pepper.
• In a small bowl, combine lime juice, cilantro, garlic, and remaining 1 tablespoon oil; season sauce with salt and pepper.
• Thinly slice steak against the grain. Fill lettuce leaves with beef, mango, and remaining scallion pieces; drizzle with sauce. Serve with noodles.
• Cutting a Mango
• Peel the mango with a sharp vegetable peeler or knife. Stand upright and cut both sides away from the large oblong pit in the center, then cut the flesh into thin slices (or as directed in a specific recipe).
• nutrition information
• (Per Serving)
• Calories: 482
• Fat: 21.3g (6.7g Saturated Fat)
• Protein: 37.1g
• Carbohydrates: 35g
• Fiber: 1.8g