Dinner/ Healthy/ Lunch

Korean Beef Collard Green Wraps

June 17, 2020

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Need a game changing lunch? These Korean Beef Collard Green Wraps are it!

Close up side view of Korean Beef Collard Green Wraps

Okay, SERIOUSLY. Not only are these Korean Beef Collard Green Wraps beautiful, they are so flavorful!! Using Collard Greens; I wrapped up rice, marinated thinly sliced short ribs, veggies, herbs, and dipped them in some magical sauce and it was honestly one of my favorite lunches this far.

It’s no secret that I LOVE food in general, but something you may not know about me is that I prefer a lighter lunch. There is nothing worse than having a food coma with another 1/2 of a days work to get done. That’s why these Korean Beef Collard Green Wraps are amazing. You will still feel satisfied from the protein, but you’re not going to be needing any sort of nap on account of being full enough to pop.

Korean Beef Collard Green Wraps showing the ingredients inside the wrap

Wrapping these babies up is a breeze!

Sometimes wrapping up a meal can seem a little intimidating. Don’t you fret, it is literally so easy to wrap up Korean Beef Collard Green Wraps. First things first, you want to make sure you are working with good product. When you go to the grocery store, be very picky with the collard greens you choose. Look for leaves that are big and a circle- then make sure that they are in good shape. If it has a ton of holes find some better leaves. Now before you stuff your wraps, trim off the stem at the base of the leaf. One of the most important steps is to shave the thick part of the stem that is attached to the leaf. Lastly, stuff your wrap with all your goodies and roll like a burrito making sure to tuck in the side as you go! Watch my video if any of this is confusing.

Check out my video that shows all y’all how to wrap up these Korean Beef Collard Green Wraps!

See it’s a breeze!

Want some other great light lunch options?! You will LOVE:

1.) Whole30 Greek Salad

2.) Thai Chicken Zoodle Salad

3.) Sheet Pan Chicken Shawarma Pita Pockets

4.) Salmon Avocado Salad with Cilantro Grapefruit Vinaigrette

Okay, Okay, Okay you need to make these, like 3 days ago!! Let me know how they go in the comments below!!

Close up overhead view of Korean Beef Collard Green Wraps

Korean Beef Collard Green Wraps

Lunch Asian
By Brooke Brice Serves: 4
Prep Time: 20 Minutes Cooking Time: 30 Minutes Total Time: 50 Minutes

Easy, flavor packed meal; ready for you to make now! You need this recipe for Korean Beef Collard Green Wraps for your new summer lunch!


  • 1 cup White or Brown Rice
  • 2 cup Water
  • Marinade:
  • 1 Fresno Chili
  • 1 tbsp Ginger
  • 4 Garlic Cloves
  • 2 tsp Sesame Oil
  • 2 tbsp Soy Sauce
  • 1 Lime, Juice
  • 1 tbsp Agave/Honey/Sweetener
  • 1 Pound Boneless Short Ribs
  • 1 tbsp Oil
  • Wraps:
  • 6 Collard Green Leaves, stems cut to leaf base and then shaved- this will make rolling easier
  • 1 Red Bell Pepper, cut into matchsticks
  • 1/2 Cucumber, cut into slices
  • 1/2 bunch of Cilantro, stems trimmed
  • Dipping Sauce:
  • 1/4 cup Soy Sauce or Tamari
  • 1/4 cup Rice Wine Vinegar
  • 1 tsp Sesame Oil
  • 1 tsp Garlic, minced
  • 1 tsp Ginger, minced
  • Optional: Sesame Seeds for Garnish



Add all the marinade ingredients; fresno chili, ginger, garlic, sesame oil, soy sauce, sweetener and lime juice to food processor


Blend until smooth


Add thinly sliced short ribs and marinade into bowl and allow to marinate for 20 minutes to 2 hours


Cook rice in rice cooker


Heat oil in saute pan or skillet until hot, add thinly sliced marinated short ribs- be careful not to overcrowd, cook in batches if necessary


Cook on medium/high for 3 minutes until browned


Flip and cook until browned on opposite side


Once cooked set aside


Dipping Sauce:


Add soy sauce, rice wine vinegar, sesame oil, minced garlic, and minced ginger to small bowl and whisk until fully mixed


Top dipping sauce with sesame seeds if desired


Set aside


Assembly on Collard Green:


Trim and shave stem


Add two heaping scoops of cooked warm rice


Top rice with thinly sliced cooked short ribs


Add sliced cucumbers, cut red bell pepper, and a small bundle of cilantro sprigs


Wrap by bringing in sides and rolling like a burrito, cut and serve with dipping sauce


  • 450 Calories
  • 34g Carbohydrates
  • 57mg Cholesterol
  • 28g Fat
  • 3.4g Fiber
  • 15g Protein
  • 12g Saturated fat
  • 1.4g Sugar


See video in blog post to show how to cut and roll collard green wraps

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