Photo of Beef, mango, and cucumber wraps by WW

Beef, mango, and cucumber wraps

3 - 5
PersonalPoints™ per serving
Total Time
33 min
25 min
0 min
Fresh, colorful and oh-so-flavorful, this recipe will brighten your lunchbox and your tastebuds. Chili-garlic sauce adds complex heat to these lettuce wraps, and the sweet-savory combination of mango and roast beef makes them particularly satisfying. If roast beef doesn't suit your fancy, you can make these wraps with sliced chicken or turkey, chilled cooked shrimp, or sliced cooked tofu or tempeh. These are best eaten the day they are made. Keep the sauce and lime wedges separate from the wraps if packing as a lunch to go.


Garlic chili paste

¼ cup(s)

Fresh lime juice

1 Tbsp

Low sodium soy sauce

½ tsp

Bibb lettuce

16 leaf/leaves, or green leaf lettuce, large

Deli style roast beef slice(s)

¾ pound(s), cut into 1/2-inch strips

Table salt

¼ tsp

Uncooked carrot(s)

2 large, shredded

English cucumber(s)

1 medium, halved lengthwise and sliced


1 item(s), peeled, pitted, and sliced

Uncooked scallion(s)

3 medium, sliced


¾ cup(s), lightly packed

Fresh lime(s)

½ item(s), cut into 4 wedges


  1. To make sauce, stir together chili-garlic paste, lime juice, and soy sauce in small bowl.
  2. Lay lettuce leaves on work surface. Divide beef evenly among lettuce leaves and sprinkle with salt. Top evenly with carrots, cucumber, mango, scallions, and cilantro; roll up to enclose filling. Serve with sauce and lime wedges.
  3. Serving size: 4 wraps and 1 tbsp sauce