Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

To add another bright touch to these sweet and spicy wraps, serve with fresh lime wedges and fresh cilantro.

Recipe by Cooking Light December 2015


Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Serves 4 (serving size: 2 wraps)


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a cast-iron skillet over medium-high heat. Sprinkle steak with 1/4 teaspoon salt and pepper. Place steak in pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes. Cut steak across the grain into thin slices; sprinkle with 1/4 teaspoon salt.

  • Add remaining 1 1/2 teaspoons oil and onion to pan; cook 2 minutes, stirring constantly. Sprinkle with remaining 1/4 teaspoon salt.

  • Heat rice according to package directions. Combine rice and 2 tablespoons sauce in a bowl; toss to combine. Divide rice evenly among cabbage leaves. Top evenly with steak and onions. Combine remaining 2 tablespoons sauce and water in a small bowl, stirring with a whisk; drizzle evenly over wraps.

Nutrition Facts

337 calories; fat 12.8g; saturated fat 2.7g; mono fat 5.5g; poly fat 1.7g; protein 27g; carbohydrates 28g; fiber 2g; cholesterol 70mg; iron 2mg; sodium 511mg; calcium 41mg.