Black Bean and Mango Salsa Lettuce Wraps

Black Bean and Mango Salsa Lettuce Wraps
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Peter Papoulakos.

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.

  • Prep time
    10 min
  • Cook time
    5 min
  • Servings
    5 Servings
  • Serving size
    2 lettuce cups
Nutrition Facts

Nutrition Facts

5 Servings

  • Serving Size
    2 lettuce cups
  • Amount per serving Calories 150

  • Total Fat 3.5g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 65mg
  • Total Carbohydrate 27g
    • Dietary Fiber 6g
    • Total Sugars 14g
  • Protein 6g
  • Potassium 420mg
  • Phosphorus 95mg

Choices/Exchanges: 1 Starch, 1/2 Fruit, 1 Nonstarchy vegetable, 1/2 Fat



  • black beans (rinsed and drained)
    1 (15-oz) can
  • mango (peeled, diced and hard center squeezed to release 1 tbsp juice)
  • small red onion (diced)
  • medium jalapeño pepper (seeded and minced)
  • large red bell pepper (seeded and diced)
  • red wine vinegar
    2 tbsp
  • olive oil
    1 tbsp
  • honey or 2 packets artificial sweetener
    1 tbsp
  • butter lettuce (butter lettuce leaves)


  1. 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).

  2. If using butter lettuce leaves arrange them on a large plate and fill each one with 1/4 cup of salad mixture.

  3. 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.