Steak Lettuce Wraps


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Flank steak lettuce wraps topped with pickled onions, feta, and tomatoes are the perfect healthy power lunch!

This post is sponsored by BUBBL’R.

Steak Lettuce Wraps

These are ridiculously easy thanks to perfectly tender medium rare flank steak baked in the oven. Top it with any of your favorite taco toppings, especially pickled onions if you happen to have them on hand. If you love low carb meals and are into Mexican-inspired foods, this is definitely the recipe for you!

I’ve partnered up with BUBBL’R to bring you this delicious lunch or light dinner. It pairs perfectly with their low carb drinks, especially the cherry guava blend’r flavor. You can find out where to buy BUBBL’R here.

Steak lettuce wraps next to a can of BUBBL'R.

Which Type Of Steak Should You Use?

I like to use flank steak for this recipe. It’s an affordable cut of meat, and after a quick marinade and only 25 minutes in the oven it turns out super tender. Just be sure to slice across the grain to get perfectly tender strips of beef for your lettuce tacos.

If you want a little more spice in the meat, I’d recommend coating it with my favorite Taco Seasoning Recipe before baking it.

A process collage showing the flank steak before baking, after baking, and after slicing against the grain.

What Is The Best Lettuce For Lettuce Wraps?

I like to use large heads of romaine lettuce. Not every store that I go to has the larger heads though.

The pack of romaine at Costco tends to have larger heads of romaine, but the packs of romaine at the grocery store are normally smaller heads of romaine, which are a little too small to really fit the steak filling. If you can’t find large heads of crisp and sturdy romaine, I’d recommend using butter lettuce.

Flank steak sliced against the grain and arranged on a light cutting board.

How Do You Make Lettuce Wraps?

The trick is to stack two leaves of romaine lettuce on top of each other. That makes the lettuce wrap extra sturdy, so it can hold lots of fillings.

A process collage showing how to double stack the romaine leaves, add the sliced steak, then add the other toppings.

How Do You Cut Romaine Lettuce For Lettuce Wraps?

I like to trim the root side ends of the romaine off, but that’s the only cutting you need to do for the lettuce. I trim up to the point that it’s a reasonable width to hold filling, which is normally a few inches.

Two beef lettuce tacos next to a bowl of quick pickled red onions.

What Kind Of Sauce For Lettuce Wraps?

I like to keep this recipe super simple and just use sour cream as the sauce. I also like that it’s thick and sticks to the lettuce, because drippy sauces and lettuce wraps aren’t really the best combination. If you want something with a little more flavor, I’d recommend one of these super popular sauces:

A close up of the filling in a lettuce wrap.

Is This Recipe Gluten Free?

The only ingredient that contains gluten is soy sauce. If you swap that for a certified gluten free Tamari, this recipe will be gluten free.

Keto beef lettuce wraps on a wood board.

Keep In Touch

I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime

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A Pinterest pin image with a picture of steak lettuce tacos and title text.

Low Carb Meals

If you like this recipe, be sure to check out our entire Keto and Low Carb Recipes section. Some reader favorites are:

Yield: 8 servings

Steak Lettuce Wraps

The best steak lettuce wrap recipe on a wood board next to toppings.

Flank steak lettuce wraps topped with pickled onions, feta, and tomatoes are the perfect healthy power lunch!

Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 40 minutes
Total Time 1 hour 15 minutes


  • 1 Tablespoon olive oil (plus more for the pan)
  • 1 Tablespoon soy sauce (or certified gluten free Tamari if you eat gluten free)
  • 1 Tablespoon orange juice
  • 2 medium cloves garlic (diced)
  • 1 pound flank steak
  • 2 large heads romaine lettuce
  • 1/4 cup crumbled feta
  • 2 medium chopped tomatoes
  • 1/4 cup sour cream
  • Quick pickled onions (optional)
  • Cilantro (diced)


  1. Mix together the olive oil, soy sauce, orange juice, and garlic cloves. Add the marinade along with the steak to a storage container or plastic bag. Marinate for at least 30 minutes, but preferably overnight. Let the steak rest at room temperature for 30 minutes before you cook it (if you’re marinating it longer than 30 minutes, marinate it in the refrigerator).
  2. Preheat the oven to 350 F (176 C).
  3. Place the marinated steak on a rimmed half sheet baking sheet, cover the baking sheet tightly with foil.
  4. Bake for 25 to 30 minutes. How long you bake the steak depends on your desired doneness. I prefer to cook this to medium rare, which is anywhere from 130 F - 135 F. Well done is 145 F - 155 F.
  5. Take the steak out of the oven, remove the aluminum foil, and move the steak to a cutting board. Allow it to rest for 5 - 10 minutes before slicing it against the grain.
  6. To make each taco shell, stack two romaine leaves on top of each other. Spread sour cream across the top lettuce leaf, then top with sliced flank steak, quick pickled onions, cilantro, chopped tomatoes, and crumbled feta.

Nutrition Information:

Serving Size:


Amount Per Serving: Calories: 162Total Fat: 8.2gCarbohydrates: 7.4gNet Carbohydrates: 3.7gFiber: 3.7gSugar: 3.3gProtein: 15.5g

Nutrition information isn’t always accurate.


Tag @KeyToMyLime on Instagram so we can see your delicious meal!

Roasting flank steak in the oven is the best hands off way to make the perfect tender steak for Steak Lettuce Wraps!

The best steak lettuce wrap recipe on a wood board next to toppings.

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