Savory, spicy, sweet, and sour! These Beef Lettuce Wraps with Mango Salsa are packed with flavor and come together in just a couple of hours in the slow cooker.
When you’re looking for something super tasty and healthy that doesn’t require a ton of time in the kitchen, you have to try these beef lettuce wraps with mango salsa!
This recipe is bursting with delicious flavors. Cooking the beef in the slow cooker with the spices makes the meat super tender and tasty. And then the fruity mango salsa is the perfect topping of sweet and heat.
If you find yourself with any leftovers of the slow cooker beef, it’s also great to add to salads, Mexican cauliflower rice, or a spicy soup! I just love a nice double duty recipe.
How to make slow cooker beef lettuce wraps
This recipe is incredibly easy when you have a slow cooker. It takes less than 10 minutes to prepare all the ingredients, then it all cooks for about 2 hours in the slow cooker. You don’t even have to be in the kitchen while it’s happening!
Step 1: Cut the steak into fajita strips and place in the slow cooker.
Step 2: Slice the 2 limes in half and squeeze over the cut steak.
Step 3: Add the chili powder, crushed red pepper, salt, and pepper.
Step 4: Cook on low for 2 hours (or high for 1 hour).
Step 5: When the meat has about 30 minutes left, cube the mango, grape tomatoes, and onion.
Step 6: Mix the salsa ingredients in a bowl and add the chopped cilantro leaves.
Step 7: Wash and dry the romaine lettuce leaves. Once the steak has finished cooking, add about 2 oz. to each romaine leaf. Top with mango salsa.
That’s it! Easy right? This is a recipe I don’t mind making on a busy weekday when I don’t want to do a lot of cooking!
What kind of lettuce do you use to make lettuce wraps?
I used romaine lettuce for this recipe because I love the crunchy texture. Plus it looks so pretty.
Butter lettuce or iceberg lettuce are also great choices. Any lettuce that has a little bite and is firm enough to hold the filling will work just fine.
The only lettuce varieties I would avoid are the slightly bitter ones, as they will clash with the flavor of the beef and mango salsa.
What to serve with steak lettuce wraps?
Personally, I love the sweet taste of mango with the spicy beef. The flavors go so well together!
However, if you’re looking for something a tad less sweet, feel free to swap the mango with avocado.
This is also a great option for anyone that wants a lower carb dish. Most of the carbs in this recipe come from the mango, so replacing it with avocado will decrease the amount. Avocado is also a great source of healthy fats!
The slow cooker beef is a great recipe to make ahead. Once cooked, the beef can be stored in an airtight container in the refrigerator for 3-4 days.
I would recommend making the mango salsa when you plan to serve, not ahead of time. The chopped fruits and vegetables will get mushy over time once chopped.
If you have leftovers of the beef and mango salsa together, you can still store them in a sealed container in the refrigerator and consume within a day or two. I do not recommend storing with the romaine lettuce leaves as it will make the lettuce soggy.
Other healthy slow cooker or stovetop recipes
I am a big fan of making easy and healthy meals in the slow cooker or on the stove. It’s such a relaxing way to cook! Here are a few more “set it and forget it” recipes:
For even more easy recipe inspiration, be sure to check out my roundup of the best healthy diabetic lunch ideas!
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Beef Lettuce Wraps with Mango Salsa (Slow Cooker)
- 8 oz. boneless top loin steak
- 2 limes
- 1 teaspoon chili powder
- 1 teaspoon crushed red pepper
- ½ teaspoon sea salt
- 1 teaspoon pepper
- ½ mango
- 5 grape tomatoes
- ¼ onion
- ¼ bunch of cilantro
- 4-5 leaves romaine lettuce
- Cut the steak into fajita strips and place in the slow cooker.
- Slice the 2 limes in half and squeeze over the cut steak.
- Add the chili powder, crushed red pepper, salt, and pepper.
- Cook on low for 2 hours (or high for 1 hour).
- When the meat has about 30 minutes left, cube the mango, grape tomatoes, and onion.
- Mix the salsa ingredients in a bowl and add the chopped cilantro leaves.
- Wash and dry the romaine lettuce leaves. Once the steak has finished cooking, add several pieces to each romaine leaf as well as the mango salsa.