Crispy Steak Wraps (Print Version)
Golden tortilla wraps with juicy steak, grilled peppers, onions, and smooth Tex-Mex sauces.
# Ingredients:
→ Seasoning and Marinade
01 -
1 tablespoon olive oil
02 -
1 teaspoon lime juice
03 -
1 teaspoon cumin powder
04 -
1 teaspoon garlic powder
05 -
1 teaspoon chili powder
06 -
1/2 teaspoon smoked paprika
07 -
1 pound of skirt or flank steak
→ Veggies for Filling
08 -
1 green bell pepper, cut into strips
09 -
1 red bell pepper, cut into strips
10 -
1 yellow onion, sliced thin
→ Filling and Wrap
11 -
4 to 6 large tortillas (flour)
12 -
4 to 6 tostadas or crispy flat chips
13 -
One and a half cups of shredded Mexican cheese mix
14 -
Half a cup of guacamole
15 -
Half a cup of sour cream
16 -
Extras: queso, fresh cilantro, jalapeño slices
# Steps:
01 -
Mix together olive oil, lime juice, chili powder, garlic powder, cumin, and smoked paprika. Coat the meat in it and let it rest for half an hour.
02 -
Sear the steak on high heat for 3 or 4 minutes per side. Let it sit for a bit, then slice thinly across the grain.
03 -
Cook the onion and peppers in a hot pan until soft and slightly charred. This should take 8–10 minutes.
04 -
Put meat, veggies, cheese, a tostada, guac, and sour cream in the center of each tortilla. Pull the edges up and tuck them to cover the filling completely.
05 -
Place the folded wrap seam-side down on a warm pan. Let it cook for 2 to 3 minutes per side until the outside is crispy and golden.
06 -
Cut the crunchwrap in half and dish it out warm. Add extra toppings if you’d like!
# Notes and Tips:
01 -
Don’t stuff it too much or the edges won’t close properly.
02 -
Keep the heat at medium so the tortilla crisps but doesn’t burn before the cheese melts.
03 -
Let it sit for a short while so it holds together better when sliced.