chimichurri bang bang
Wraps comes from the same people who brought us the Smoothies books, Mary Corpening Barber, Sara Corpening, and Lori Lyn Narlock. The book is prettily illustrated, but more usably designed, with black type on white pages for all the body text and instructions.
The book is full of easy recipes for meals in tortillas. Breakfast wraps 
include fried eggs with barbecue sauce and potatoes; lunch wraps include a club sandwich version and an eggplant and hummus mixture that we’ve made so often the pages stick together; dinners include sausage with potato salad and Thai curry; and dessert wraps include an ice-cream wrap and a variation on bananas Foster. The book offers instructions for most effective wrapping (key rule: do 
not overfill the tortilla), and suggests variations.
I had to do some digging to find a wrap I haven’t made before, but chimichurri bang bang looked appealing. Not only was it a new recipe, it called for two ingredients I don’t use often: mango and fish. I didn’t eat a lot of fish growing up, and I’m extremely anxious about fish 
bones, but I decided I had to get over it and give this recipe a try.
I started with my fruit and vegetable prep: mango, red bell pepper, cilantro, parsley, garlic, and jalapeno pepper. I put the chopped components into a bowl with lime juice, white wine vinegar, oregano, salt and pepper, an let it sit while I chopped some red snapper into chunks. Or 
perhaps it’s more accurate to say I mangled the fish; I know there’s supposed to be some neat trick for pulling away the skin to leave a neat little fillet, but I wasn’t able to figure it out. I heated some olive oil in a skillet and sauteed the fish chunks until they were white and firm, about 5 minutes; then I added about a cup of warm cooked rice and a can of drained and rinsed 
black beans. I cooked these together for about two minutes more. Then I removed the pan from the heat and stirred in the mango mixture.
Now it was time to spoon the mixture into tortillas; I chose spinach-flavored ones. The tortillas I found were smaller than the suggested size, so the recipe totaled eight wraps instead of four. Which of course makes it 
easier to save leftovers for lunch tomorrow.
The wraps tasted good; the heat of the jalapeno and the sharp tang of the lime juice contrasted well with the rich fish, sweet bell pepper and mild rice. The mango was a little underripe, so the overall mixture should probably have had an additional sweet note. But it was still delicious.
Verdict: Success. And we have leftovers of everything but the fish, so could make another batch later this week if we want.