Za’atar Steak & Feta Crema Lettuce Wraps
with Cucumber-Tomato Salad, Hummus & Sunflower Seeds
- Milk
- Sesame
Crisp lettuce leaves are stuffed with tender za’atar-spiced steak, creamy hummus, and a bright cucumber-tomato salad tossed in a red wine vinaigrette. Cool, tangy feta crema and crunchy sunflower seeds complete this fresh Mediterranean-inspired meal.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Baby Lettuce
½ cup
Feta Cheese
(Contains: Milk)
½ ounce
Sunflower Seeds
8 tablespoon
Hummus
(Contains: Sesame)
10 ounce
Ranch Steak
1 unit
Mini Cucumber
5 teaspoon
Red Wine Vinegar
2 unit
Tomato
2 unit
Scallions
1 teaspoon
Garlic Powder
1 tablespoon
Za'atar Spice
(Contains: Sesame)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Trim and dice cucumber into ¼-inch pieces. Dice tomatoes into ¼-inch pieces. Trim and thinly slice scallions. Trim and discard root end from lettuce; reserve 8 larger leaves (16 for 4 servings) for wraps. (Save remaining lettuce for another use.)
-
In a small bowl, combine feta and sour cream.
-
Pat steak* dry with paper towels; thinly slice against the grain. Season all over with Za’atar Spice, salt, and pepper.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, stirring occasionally, 3-6 minutes (4-8 minutes for 4 servings).
-
Remove pan from heat.
-
While steak cooks, in a medium bowl, whisk together vinegar, garlic powder, a large drizzle of olive oil, salt, and pepper.
-
Add cucumber, tomatoes, and scallions; toss until coated.
-
Divide lettuce leaves between plates; spread leaves with hummus and top with steak. Spoon salad and feta crema over steak. Garnish with sunflower seeds and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: Za'atar brought exciting new flavor to the steak, and the hummus spread made the wraps feel satisfying and less dry 🎉.
- Ease of prep: Most found this quick and easy to throw together, though the wraps can get messy with multiple sauces.
- Suggestions: Tenderize the steak with a cornstarch-and-water soak for about 15 minutes before cooking to improve tenderness. Use more lettuce leaves with less filling per wrap, or reduce the tomato-and-vinegar ratio to keep things less juicy and easier to eat.
- Leftovers: One reviewer skipped the wrap format entirely and served the steak over hummus with the crema on top — a great bowl-style alternative.
- Portions: Some felt the cucumber was too small and wished for an extra tomato to balance the salad.
