These Thai Steak Salad Wraps pack all the flavor into a portable handheld option. Thinly sliced steak is wrapped up in collard greens with crunchy vegetables and served with a creamy Thai style dipping sauce.
This post is sponsored by SunButter— makers of my favorite Sunflower Seed Butter. As a peanut allergy sufferer, I value companies like SunButter who create healthy products that are not only delicious, but SAFE! Thank you for supporting the brands that help keep Sunkissed Kitchen running at full speed.
A Handheld Thai Steak Salad
January is a month to embrace salads of all kinds! Heading in to this month, my Whole30 recipes sky rocket in traffic — so I know I am not alone in seeking out super clean, veggie packed, (and still delicious!) recipes that will help me feel my best starting off the new year.
Collard greens are such an amazing veggie. I have actually NEVER cooked them! For me, they are the best “tortilla” or wrap. Instead of adding lots of calories and starch to your meal, add some extra greens — fiber, the best chewy and firm texture, and a deep green flavor.
These Thai steak salad wraps are being made on repeat in my house right now. So fresh and vibrant, and they have that “take out” appeal to them.
If you’d like to check out some other collard green wrap ideas, try these Whole30 Breakfast Burritos, Leftover Turkey Collard Wraps, or Butternut and Black Bean Breakfast Burritos (for my veggie friends out there!).
Ingredients in Thai Steak Salad Wraps
Perhaps the best part of these wraps is the Thai style dipping sauce! If you’re a fan of peanut sauce, I’ve got a delicious, healthier version for you. Still packed with all the tangy sweet flavor and spice, but made with my favorite sunflower seed butter from SunButter.
Ingredients in Thai Dipping Sauce
- SunButter No Sugar Added Sunflower Butter (my secret to delicious nutty tasting sauces that are safe for nut allergy sufferers!)
- Lime Juice
- Coconut Aminos — a great soy-free alternative to soy sauce. If you sub soy or tamari sauce, use 1/2 the amount plus some additional water.
- Sriracha (look for a clean, paleo version, or use finely chopped chilis for Whole30)
- Salt (coconut aminos isn’t as salty as soy sauce, so a little pinch really helps elevate it to the same savoriness as soy).
If you haven’t used SunButter in sauces before, it’s a must try. Pretty much anything you’d use peanut butter in can be subbed with sunflower butter. I also use it in place of almond butter when I’d like to change up the flavor of a sauce or need it to be safe for nut allergy sufferers.
Sunflower seeds are a great source of protein, fiber, zinc and vitamin E. Plus, SunButter is just delicious! My favorite way to eat it lately is to coat my dark chocolate! Believe me — you’ve got to try it.
If you’d like to sub the SunButter Organic variety, just be sure to add an extra pinch or two of salt!
Steak Salad Collard Wraps Ingredients
Now, the fun part — loading up the collards with ingredients similar to a Thai Steak Salad.
Thai steak salads are simple and are very centered on the steak and the sweet and tangy dressing. I skipped the classic vinaigrette style dressing and opted for the delicious nutty sauce above!
- Collard Greens (directions on how to prep the wraps below!)
- Grass Fed Beef, seared and very thinly sliced
- Red Onions
- Fresh mint and cilantro (definitely key in giving these that fresh, Thai flavor!)
How to Make Thai Steak Salad Collard Wraps
- Prepare collard greens to be used as a wrap by first soaking them in warm water and a little vinegar. The vinegar helps soften them so they don’t tear while wrapping, and it also cleans them really well! Once they have soaked for about 10 minutes, cut the stem protruding from the bottom of the leaf by running a knife through the middle of the stem along the leaf, being careful not to tear the leaves or cut through them. The video will help understand this step!
- While the collards are soaking, prepare your creamy Thai dipping sauce and chop the veggies that will be wrapped up with your stea.
- The steak is very simply seasoned with salt and pepper. That’s all a good steak needs, especially in a dish with so much flavor. Once the steak is seasoned, add it to a hot skillet with a little avocado oil, and sear it on both sides. We like it on the rare side, but cook it to your liking. Let it rest until you’re ready to make your wraps, and then very thinly slice the steak against the grain.
- Load up your collard greens with all the fillings! Add the veggies and steak into the center of your green similar to how you’d fill a burrito. Wrapping the greens is slightly more difficult than folding a tortilla, but it’s the same concept. Roll it up tight!
Other Healthy Thai Recipes:
- Thai Noodles, by Sunkissed Kitchen
- Thai Chicken Lettuce Wraps, by Sunkissed Kitchen
- Quinoa Asparagus Tom Kha Gai, by Sunkissed Kitchen
- Spicy Thai Almond Salad Dressing, by Sunkissed Kitchen
- Paleo Pad Thai, by Sunkissed Kitchen
- Thai Yellow Curry, by Sunkissed Kitchen
Thai Beef Salad Wraps
- 6 collard greens large
- 1 tablespoon vinegar any kind
- 1 cucumber cut into matchsticks
- 1 cup cherry tomatoes halved
- 1/2 cup red onion very thinly sliced
- 1/2 cup cilantro chopped
- 1/4 cup mint fresh, roughly torn
- 10 ounce grass fed steak filet, top sirloin, or NY strip steak
- 1 tablespoon avocado oil
- salt and pepper to taste
Thai Dipping Sauce
- Add all ingredients to a blender, and process until smooth. Thin the sauce with additional water until the desired texture is reached.
Thai Steak Salad Wraps
- Add warm water to a very large bowl, and add in 1 tablespoon vinegar (any kind). Place the collard leaves into the warm water and allow them to soak for about 10 minutes while preparing the veggies for these wraps.
- Once the collards are soaked, remove them from the water, and then remove the stem from the back of each leaf. Use a knife to cut the top half of the stem off the underside of each leaf by running the knife along the leaf, being careful not to cut into the leaf. Watch the video to better understand this step.
- Season the steak with salt and pepper.
- Heat a skillet over high heat, and lightly drizzle with avocado oil. Add the steak, and sear both sides until steak is done to liking. I prefer these made with the steak on the rare side, so I cook both sides about 3 minutes.
- Remove the steak from the skillet, and allow to rest for about 5 minutes before slicing.
- Add veggies and steak to the center of each collard green. Fold the top and bottom ends of the leaves into the center, and then wrap like a burrito as tightly as possible. Slice each collard green wrap in half.
- Serve fresh with dipping sauce.
- I serve these immediately and do not store them premade because the steak is on the rare side and I don't think it's great cold.