Photo: Jennifer Causey; Styling: Claire Spollen
Yield
Serves 4 (serving size: 2 wraps)

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

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

Ratings & Reviews

Great - easy!

DeterminedWW
January 27, 2016
I grilled the flank steak on our Traeger but otherwise kept to the recipe (except for a sprinkle of cilantro before serving and hubby used siracha on his).  Very good and super quick and easy.  Will definitely have again.

Super Quick and Excellent!

daneanp
December 11, 2015
These came together in a flash and had so much flavor!  Loved the "crunch" of the napa cabbage as the shell.  Can't wait to make this again!  http://determinedwwmomma.blogspot.com