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A plate with thai steak salad wraps on a plate with a creamy sunflower dipping sauce.
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5 from 1 vote

Thai Beef Salad Wraps

A delicious collard wrap filled with all the flavors of Thai steak salad. Serve these with a rich and creamy sunflower butter sauce, similar to a tangy and spicy peanut sauce.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Main Course
Cuisine: Thai
Servings: 6 wraps
Calories: 215kcal


  • 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

  • 1/4 cup SunButter No Sugar Added
  • 1/4 cup water
  • 1 1/2 tablespoon coconut aminos
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon lime juice
  • 1-3 teaspoons sriracha
  • pinch salt 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.



Calories: 215kcal | Carbohydrates: 8g | Protein: 13g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 38mg | Sodium: 135mg | Potassium: 336mg | Fiber: 1g | Sugar: 2g | Vitamin A: 829IU | Vitamin C: 14mg | Calcium: 65mg | Iron: 2mg