Name: Spicy Mango and Red Bell Pepper Wraps
Prep time: 10 min
Total time: 10 min
Cuisine: Fusion
Ingredients: 4 large flour or whole wheat tortillas; 1 cup full-fat small curd cottage cheese; 1 ripe but firm mango, peeled and finely diced; 1/2 red bell pepper, finely diced; 1 jalapeño, seeds removed and minced (adjust to taste); 1/4 cup chopped fresh cilantro; Juice of 1/2 lime; 1/4 tsp chili powder; Salt and pepper, to taste; 2 cups baby spinach (optional)

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These Spicy Mango and Red Bell Pepper Wraps are a refreshing blend of creamy, sweet, and spicy—perfect for a light lunch or a quick dinner. The juicy mango and crunchy bell pepper pair beautifully with the creamy cottage cheese, while the jalapeño adds a mild kick that I can adjust to my liking. They come together in minutes and make a satisfying, wholesome meal.

Spicy Mango and Red Bell Pepper Wraps

Why You’ll Love This Recipe

I love how these wraps hit all the right notes: sweet, savory, tangy, and spicy. They’re vibrant, full of texture, and so easy to put together without needing to cook anything. The wraps are also incredibly versatile—I can throw in some baby spinach for a nutritional boost or skip it if I’m out. These are perfect for summer lunches, picnics, or even a light dinner when I don’t feel like turning on the stove.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large flour or whole wheat tortillas
1 cup full-fat small curd cottage cheese
1 ripe but firm mango, peeled and finely diced
1/2 red bell pepper, finely diced
1 jalapeño, seeds removed and very finely minced (adjust to taste)
1/4 cup chopped fresh cilantro
Juice of 1/2 lime
1/4 tsp chili powder
Salt and pepper to taste
2 cups baby spinach (optional, as a moisture barrier)

Directions

I start by mixing the cottage cheese with lime juice, chili powder, salt, and pepper in a medium bowl until it’s well blended.
Then, I gently fold in the mango, bell pepper, jalapeño, and cilantro to evenly combine the flavors.
I lay a tortilla flat and, if I’m using spinach, I add a layer in the center to keep the wrap from getting soggy.
I spoon a quarter of the cottage cheese mixture onto the center of each tortilla.
Then I fold in the sides and roll it tightly from the bottom to create a snug wrap.
I like to slice them in half before serving for easier handling and a better presentation.

Servings and timing

This recipe makes 4 wraps. It takes about 10 minutes to prepare and requires no cooking, so the total time is also just 10 minutes.

Variations

Add Protein: I sometimes add grilled chicken strips or black beans for extra protein.
Make it Vegan: Swap the cottage cheese with mashed avocado or a plant-based cheese spread.
Switch the Herbs: Basil or mint also work well in place of cilantro for a different twist.
Spice it Up: I’ve added a dash of hot sauce or used a spicier pepper when I want more heat.
Crunch Factor: A handful of crushed tortilla chips inside the wrap adds an unexpected crunch.

Storage/Reheating

These wraps are best eaten fresh, but if I need to store them, I wrap them tightly in plastic wrap and refrigerate for up to one day. I avoid freezing them, as the fresh mango and cottage cheese don’t hold up well after thawing. Reheating isn’t necessary since they’re meant to be served cold or at room temperature.

FAQs

How do I keep the wraps from getting soggy?

I like to use a layer of baby spinach as a moisture barrier between the filling and the tortilla. Also, assembling them just before eating helps a lot.

Can I make these wraps ahead of time?

Yes, I can prepare the filling in advance and store it in the fridge for up to a day. I just assemble the wraps when I’m ready to eat.

What’s a good substitute for cottage cheese?

Greek yogurt or ricotta cheese work great as substitutes. I just make sure to drain any excess moisture first.

Are these wraps spicy?

They have a mild kick from the jalapeño, but I can easily adjust the heat by using more or less pepper—or removing it altogether.

Can I use frozen mango?

Fresh mango gives the best texture, but in a pinch, I’ve used thawed frozen mango. I just make sure to drain it well so the wrap doesn’t get too wet.

Conclusion

These Spicy Mango and Red Bell Pepper Wraps are my go-to when I want something bright, flavorful, and quick. I love the sweet-spicy balance and the fresh ingredients that come together so effortlessly. Whether I’m making lunch for myself or whipping up something light for the family, these wraps never disappoint.