Recipe for Caribbean Mango Wraps | Almanac.com

Caribbean Mango Wraps

Photo Credit
Sam Jones/Quinn Brein
Makes 4 servings.
Preparation Method
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Our Caribbean Mango Wraps are so flavorful! Stuffed with black beans, sweet potato bites, mango, and spices, these wraps also make a healthy lunch that’s high in protein and fiber. 

The sweet tang from chutney with the spice from chile pepper and cayenne really kicks up the flavor.

This recipe won First Prize in the Ethnic Recipe Contest published in The 2008 Old Farmer’s Almanac.

Try the “Ten Great Sandwiches” recipes page for more lunchtime ideas!


1 tablespoon vegetable oil
1 small yam or sweet potato, peeled and cut into 1/2-inch cubes
2 cloves garlic, minced
1 chile pepper, diced
1 small red bell pepper, diced
1 can (15 ounces) black beans, with liquid
juice from 1 orange
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
4 flour tortillas (10-inch diameter)
1/2 cup mild mango chutney
6 ounces jack cheese, grated

Preheat the oven to 375 degrees F. In a saucepan, heat the oil over medium-high heat and saute the fresh vegetables for 3 minutes. Add the beans, orange juice, salt, and spices and bring to a boil. Continue cooking at a slow boil until the liquid is reduced, about 10 minutes. In the center of each tortilla, spread 2 tablespoons of chutney. Top with one-quarter of the vegetable mixture and the cheese. Roll up the wraps and bake for 15 minutes.

-Jennifer Burke, San Francisco, California

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The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!