Description
A delicious and flavorful combination of seasoned steak, fresh veggies, and creamy toppings wrapped in a crispy tortilla.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 teaspoon lime juice
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 pound of skirt or flank steak
- 1 green bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 yellow onion, sliced thin
- 4 to 6 large flour tortillas
- 4 to 6 tostadas or crispy flat chips
- 1.5 cups of shredded Mexican cheese mix
- 1/2 cup of guacamole
- 1/2 cup of sour cream
- Extras: queso, fresh cilantro, jalapeño slices
Instructions
- 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.
- 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.
- Cook the onion and peppers in a hot pan until soft and slightly charred. This should take 8–10 minutes.
- 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.
- 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.
- Cut the crunchwrap in half and dish it out warm. Add extra toppings if you’d like!
Notes
- Try adding your favorite hot sauce for extra spice.
- Use different types of cheese for a unique flavor.
- Leftover steak can also be used in salads or other wraps.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling, Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg