Crispy Steak Wraps (Printable Version)
Juicy steak, grilled veggies, and creamy fillings wrapped in a golden tortilla—full of crunch and flavor.
# What You'll Need:
→ Beef and Marinade
01 -
1 tablespoon olive oil
02 -
1 teaspoon lime juice
03 -
1 teaspoon ground cumin
04 -
1 teaspoon garlic powder
05 -
1 teaspoon chili powder
06 -
1/2 teaspoon smoked paprika
07 -
1 pound skirt steak or flank steak
→ Vegetable Filling
08 -
1 green bell pepper, sliced into strips
09 -
1 red bell pepper, sliced into strips
10 -
1 yellow onion, thinly sliced
→ Wrap Assembly
11 -
4 to 6 large flour tortillas
12 -
4 to 6 tostadas or crispy flat chips
13 -
1 1/2 cups shredded Mexican cheese blend
14 -
1/2 cup guacamole
15 -
1/2 cup sour cream
→ Optional Toppings
16 -
Queso dip
17 -
Fresh cilantro, chopped
18 -
Fresh jalapeño slices
# Step-by-Step Guide:
01 -
Combine olive oil, lime juice, ground cumin, garlic powder, chili powder, and smoked paprika in a bowl. Coat the skirt or flank steak with the mixture and allow it to marinate for 30 minutes at room temperature.
02 -
Heat a large skillet or grill to high. Sear the marinated steak for 3 to 4 minutes per side for medium-rare. Let rest for 5 minutes, then slice thinly across the grain.
03 -
In the same pan, add sliced onion and bell peppers. Cook over medium-high heat for 8 to 10 minutes until softened with a slight char.
04 -
Lay a flour tortilla flat. Layer sliced steak, sautéed vegetables, shredded cheese, one tostada or crispy chip, guacamole, and sour cream in the center. Tuck in the sides and fold the edges tightly to encase the filling.
05 -
Place each folded wrap seam-side down in a preheated dry skillet. Cook for 2 to 3 minutes per side until exterior is golden and crispy.
06 -
Halve each crispy wrap and serve immediately. Top with queso, cilantro, and jalapeño slices if desired.
# Additional Notes:
01 -
Ensure the skillet is hot for a proper steak sear and crisp tortilla texture.