Steak Lettuce Wraps with Horseradish Cream

Makes 4 Servings

  • Total Time: 25
  • Prep Time: 15
  • Cook Time: 10


  • ½ cup Greek yogurt, plain, nonfat
  • 3 Tbsp. prepared horseradish
  • 1 flank steak (~1/2 lb)
  • 1 head Bibb lettuce
  • 1 Fuji apple
  • Kosher salt and freshly ground black pepper, to season 


Stir together the yogurt and horseradish; refrigerate until service.

Season the steak as desired with salt and pepper. Place on a hot grill and cook to desired doneness, flipping once. Allow the steak to rest for 5-10 minutes.

As the steak rests, remove the leaves from the head of lettuce and slice the apple into matchsticks.

Thinly slice the steak against the grain.

Assemble the wraps: layer several slices of beef into the bowl of a lettuce leaf and top with crunchy apple and a spoonful of horseradish cream.

Tips/Tricks - Note with alterations the nutritional values will be affected, including lactose content

**Use whatever lettuce you like the most – substitute radicchio, romaine, or iceberg. Or, dial down the portions and serve as an appetizer on endive leaves.

**Make this horseradish cream a go-to lactose-friendly garnish for hamburgers and other sandwiches.