Beef, Mint, & Cucumber Salad Wrap

beef mint cucumber wrap

The recent pop of warm weather got me thinking that I wasn’t anywhere near ready, mentally or physically, to change out our closets and put away all the winter clothes. So naturally, I revisited my eating habits, and vowed to make a delicious salad, and drink way more water, every day this week. Would I be able to do it? Would my better half? The challenge is on!

Yes, spring often means more salads in our daily diets, and to some, like my better half, that’s not always the ideal lunch. But this salad flatbread wrap, amazingly, is one of his favorites, probably because of the thick slices of beef in it, which satisfies his inner caveman’s carnivorous urges. Based on a spicy beef and cucumber salad we both love at one of our favorite Thai places, making it for lunch or dinner at home or for work makes a homemade meal exciting and healthy at the same time.

The other nice part about this flatbread wrap is the addition of mint. Mint is a harbinger of spring and is fabulous in salads; it brightens up savory dishes in an extraordinary way. It makes a big impact in this salad, as do the cucumbers, cooling your mouth down in between bites of salty, briny, spicy steak.

If you have some leftover flank steak from the night before, or an extra kebab from a grilled dinner, or even the too-good-to-miss leftovers from a steak dinner, this flatbread wrap is a great way to switch it up and make something thrilling for your next meal. It doesn’t need to be a fancy, expensive cut of meat to be delicious in the flatbread. Just grill it up and slice it thin to absorb all the sauce.

Make this flatbread wrap for the salad “lover” in your life, and everyone will be happy you did. And throw a sprig of mint in your water, too, while you’re at it-delicious!

Amy at Flatout

Serves: 1
Prep Time:

Beef, Mint, & Cucumber Salad Wrap


  • 1 Flatout Flatbread
  • 3 ounces grilled beef tenderloin or flank steak, sliced
  • 1 tablespoon crushed peanuts
  • 6-10 mint leaves, torn
  • 2 slices red onion
  • 3-4 slices of cucumber, peeled and seeded
  • 2 leaves of romaine lettuce, rinsed and patted dry
  • pinch of cayenne pepper
  • 1/2 teaspoon honey
  • Juice of one lime
  • 1 tablespoon fish sauce (nam pla)
  • 1-2 sprigs of cilantro


In the bottom of a large bowl, mix together lime juice, nam pla, and honey until blended. Then add all remaining ingredients and gently toss, keeping the romaine leaves whole, until coated.
Pile onto flatbread, evenly distributing the beef and the lettuce leaves, and roll up. Cut in half.

Suggested Flatout: Italian Herb, ProteinUp - Core12

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