- 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.