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Spiced Pork and Mango Chimichurri Lettuce Wraps Recipe

Pork Mango Lettuce Wraps with Chimichurri

Valentina K. Wein
Mango Pork Lettuce Wraps with Chimichurri are heavenly. Low-carb and gluten-free, they're made with Australian mangoes which are truly a special treat.
*Please note that the prep time does not included making the the Cilantro Chimichurri, which takes 15 minutes. Also, please note that the pork has to marinate for at least 1 hour and ideally overnight.
4.5 from 2 votes
Prep Time 30 mins
Cook Time 15 mins
Marinating Time 1 hr
Total Time 1 hr 45 mins
Course Main Course
Cuisine American
Servings 6
Calories 211 kcal



  • Add the olive oil, chile paste, cinnamon, allspice and cloves to a small bowl. Mix to blend, and then rub this over the entire surface of the pork tenderloin. Place it on a large plate and cover with plastic wrap. Set aside in the refrigerator for at least 1 hour, and ideally overnight.
  • About 15 minutes before the pork is finished marinating, preheat the oven to 400 degrees F and adjust a rack to the center.
  • Place an oven proof sauté pan over high heat. Sprinkle the entire surface of the pork with salt and pepper, and then once the pan is very hot, add the pork and brown it, about 1 minutes per side. Place the pan in the preheated 400 degree F oven and roast until the pork has an internal temperature of 145 degrees F -- this should take about 15 minutes, but times will vary.
  • Remove the pan from the oven and use kitchen tongs to place the pork on a cutting board. Let it rest about 10 minutes, and then slice it thinly (about 1/4-inch slices). Set aside.
  • While the pork is roasting, cut both of the mangoes into round slices (again, about 1/4-inch slices). A mango pit is flat, and runs lengthwise, so the slices should be made on either side of the pit. Then use a paring knife to remove the skin from each slice. Set the mango slices aside.
  • Lay the lettuce leaves out on a clean, dry surface. Spread about 1 tablespoon of the Cilantro Chimichurri over each one. Divide the mango slices between the lettuce leaves, directly on top of the chimichurri, and then add a few slices of pork on each one. Now add about another 1/2 tablespoon or so of the chimichurri to each one, on top of the pork.
  • Roll & eat! (You can almost fold the lettuce, like a tortilla, or roll them tightly and use a chive to tie them, for a more refined presentation.)


While these are amazing with the mangoes, I realize not everyone will be able to find them. If that's you, and if you don't want to wait until summer, these are also super delicious with thinly sliced apple or pear!
I like these wraps served at room temperature, but they're also delicious cold, or if the pork is still slightly warm.
Keywords low-carb wraps, recipes with pork, lettuce wraps
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