Jalapeño Beef Collard Wraps

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people


  • 1 tablespoon coconut oil
  • 1 pound sliced steak
  • sea salt and freshly ground black pepper to taste
  • 2 large jalapeños minced
  • 1/4 cup coconut milk
  • 1 tablespoon honey
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon lime zest
  • 2 tablespoons lime juice
  • 6 - 8 large leaves collard greens
  • 2 tablespoons diced red onion
  • 1/4 cup chopped cilantro


  • In a large skillet over medium heat, heat coconut oil. To the skillet, add the steak. Cook for 5 minutes, until steak, is brown.
  • In a small bowl, whisk the next 8 ingredients (salt and pepper through lime juice) until smooth.
  • Pour sauce over steak and cook for 5 minutes, until steak is cooked to the desired level of doneness.
  • Using a slotted spoon, spoon steak into collard leaves.
  • Top steak with onion and cilantro and serve.


SERVING SUGGESTIONS: Zucchini Pasta (Julienne or cut large zucchini lengthwise into thin strips; stir-fry in a skillet coated with olive oil over medium-high heat until slightly limp.)
NUTRITION: 356 Calories; 27g Fat (68.6% calories from fat); 18g Protein; 10g Carbohydrate; 3g Dietary Fiber; 63mg Cholesterol; 60mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates.
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