One-Pan Steak & Onion Lettuce Wraps
with Cucumber Pico de Gallo & Lime Crema
These hearty, flavorful steak lettuce wraps come together in a lightning-fast 30 minutes! You’ll pile a rib-sticking mix of premium sirloin steak and caramelized onion into crisp lettuce leaves. The party doesn’t stop there, though—it’s time to boost up that crunch factor. Top your wraps with extra shredded lettuce and cucumber-tomato pico de gallo, then drizzle with tangy, cooling lime crema for creamy contrast.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Mini Cucumber
1 unit
Onion
1 unit
Lime
1 clove
Garlic
1 unit
Baby Lettuce
1 tablespoon
Mexican Spice Blend
10 ounce
Ranch Steak
4 ounce
Pico de Gallo
3 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and thinly slice onion. Quarter lime. Peel and mince or grate garlic. Trim and quarter cucumber lengthwise; slice into ½-inch-thick quarter-moons. Trim root end from lettuce; reserve 8 larger leaves for wraps (16 for 4 servings) and thinly slice remaining leaves.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and 1 tsp Mexican Spice Blend (2 tsp for 4 servings); cook, stirring occasionally, until onion starts to soften, 3-5 minutes. • Meanwhile, pat steak* dry with paper towels; thinly slice against the grain and season with remaining Mexican Spice Blend, salt, and pepper. • Once onion starts to soften, add 1 TBSP butter (2 TBSP for 4), sliced seasoned steak, and garlic to pan. Cook, stirring occasionally, until steak reaches desired doneness, 2-3 minutes more. Remove pan from heat and add a squeeze of lime juice; stir to combine.
• While steak cooks, in a medium bowl combine cucumber and pico de gallo; season with salt and pepper. Toss to combine; set aside until ready to serve. • In a small bowl, combine sour cream and a squeeze of lime juice. Taste and season with salt and pepper.
• Divide reserved lettuce leaves between plates; fill with steak and onion. • Top lettuce wraps with sliced lettuce and cucumber mixture (draining first); drizzle with crema. Serve with remaining lime wedges on the side.
Steak is fully cooked when internal temperature reaches 145°.
