Steak and mango collard wraps are a simple lunch that’s full of fresh ingredients.
Oh, February. This is the month that is the shortest, yet also feels like it takes the longest. How is that even possible? I’m blaming the weather. Down here in Texas we’re being teased with warm temps and then thrown back into winter the next day. Whiplash weather. It doesn’t make for a happy day, especially when clouds are dulling the day.
That’s why I’ve been looking for vibrant foods to fill my plate. I need a little sunshine every day to stay completely sane, and if I can’t get it outside, I make it inside. So I’ve been trying to bring some cheer to lunch with things like broccoli white bean salad and my favorite butternut squash tacos.
It makes things a little easier when you consider that winter is the ideal season for lettuces and leafy greens like kale, collards, mustard, and others. Salads are always on the menu, but when I want to change things up I turn my salad into a wrap.
These steak and mango collard wraps are easy to make using just a few ingredients. I was unfamiliar with mango until just a few years ago, but now the family is hooked on the sweet, juicy fruit. It’s great to pair with meats, so I made sure to add it to the shopping cart when I was picking up the steak for this recipe.
If you’ve never used collards before, they’re large leafy greens that look somewhat like kale. However, the leaves are generally flat and wide and actually remind me more of cabbage leaves in structure. They’re great to use for wraps once you remove most of the thick stem. You can also briefly steam collard leaves before using to make the leaves more pliable, but if you have large, fresh leaves, they should roll well enough without steaming. Collard rolls are often stuffed and then cooked, but I like them raw.
I seasoned the steak with salt and pepper and cooked it to medium. You want a nice tender piece of meat in wraps like these — cooking the steak longer will make it harder to chew. I sliced steak into strips, but you can cut the pieces smaller if you wish.
Once you pile on the ingredients, drizzle on your favorite sauce (or serve it on the side for dipping) and roll up like a burrito, folding the sides in and rolling from the bottom.
These steak and mango collard wraps are a great lunch option whether you’re at home or brown-bagging at the office. Try them!
Steak and Mango Collard Wraps
- 1 8- ounce sirloin steak
- Salt and pepper
- 4 large collard leaves
- 1 Atualfo mango , sliced into strips
- 1 1/2 cups broccoli and carrot slaw
- Sauce of choice , such as a soy ginger vinaigrette
- Heat a pan over medium heat. Season steak with salt and pepper, and cook on the stove for about 5 minutes per side. Let rest before slicing, then slice into strips.
- Wash collard leaves and pat dry. Lay flat with rib-side up. Using a paring knife, shave off the center rib as close to the leaf as possible, leaving the structure of the rib intact. This will make the leaf easier to roll.
- Lay one leaf on a plate and place 1/4 of the steak strips, 1/4 of the mango, and a scoop of the broccoli in the lower center. Drizzle with sauce, if you like.
- Fold sides of collard leaf toward the middle, then roll up leaf from the bottom, keeping the sides tucked in as you go. Repeat with remaining collards.
- Slice wraps or serve whole, with sauce on the side.