BBQ Steak Lettuce Wraps

Fire up the grill! In this fun, summertime dish, flavorful grilled steak, fresh mango and crunchy veggies are stuffed into large lettuce leaves for a handheld meal that’s perfect for patio gatherings.

Serves: 6Prep: 4 hours 15 minutesCook: 15 minutesTotal: 4 hours 30 minutesDifficulty: Easy

Serves: 6


  • 1⁄2 cup smoky barbecue sauce
  • 1⁄4 cup apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons sriracha
  • 2 tablespoons mayonnaise
  • 1 flank steak, about 1½ lbs
  • 1 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 12 leaves Boston lettuce
  • 1 cup carrots, julienned
  • 1 cup mango, julienned
  • 1 cup red pepper, julienned
  • 2 green onions, thinly sliced
  • 2 teaspoons toasted sesame seeds
  • Lime wedges
  • 6 cans White Claw® Hard Seltzer Mango, chilled


  • In bowl, whisk together barbecue sauce, vinegar, honey and sriracha. Measure out ¼ cup and combine with mayonnaise; set aside.
  • In resealable bag, combine remaining mixture and flank steak, coating evenly. Refrigerate at least 4 hours, up to 24 hours.
  • Preheat grill to medium-high heat; grease grates.
  • Remove steak from marinade; shake off excess liquid, blot dry and season with salt and pepper.
  • Grill, turning once, 10 to 12 minutes or until cooked as desired. When cooled, slice thinly across the grain.
  • In lettuce leaves, place steak, carrots, mango and red pepper. Drizzle with reserved mayo mixture and garnish with green onions, sesame seeds and lime wedges.
  • Serve with ice-cold White Claw® Hard Seltzer Mango. Tip: For a little bit of crunch, sprinkle lettuce cups with chopped cashews or almonds.