Steak Fajita Crunchwraps Crispy

Category: Dinner Ideas That Actually Work

Enjoy a satisfying Tex-Mex meal featuring crunchy, hand-held wraps filled with steak and vibrant vegetables. Marinated and seared steak slices combine with charred bell peppers, onions, and layers of melted Mexican cheese blend. Each tortilla is folded with tostadas for a perfect crunch, then griddled until golden and crisp. Top with cool sour cream, guacamole, or add jalapeños for heat. Serve right off the skillet, sliced, and enjoy the flavorful, melty center with every bite. Balance the bold meat and spice with creamy garnishes for the ultimate crowd-pleaser.

Clare Recipes
Created By Lily Chen
Updated on Thu, 31 Jul 2025 20:06:03 GMT
A stack of steak fajita crunchwraps on a table. Save
A stack of steak fajita crunchwraps on a table. | lilicooks.com

If you crave bold flavors and crave-worthy crunch, these steak fajita crunchwraps deliver everything you love about a sizzling platter of fajitas wrapped up in a crispy golden handheld package. Tender steak, smoky seared peppers and onions, melty cheese, and cool creamy toppings all layered together in every bite. I like to pile them high for game day and watch them disappear fast.

Every time I make these the smell of charred peppers takes me right to my favorite neighborhood taqueria. Once I made these for friends and everyone fought over the last one.

Ingredients

  • Skirt or flank steak: Provides intense beefy flavor and remains juicy when seared hot For best results look for marbled cuts and slice against the grain for tenderness
  • Olive oil: Helps the steak absorb spices and stay moist Choose extra virgin for richness
  • Lime juice: Brightens the marinade and tenderizes the beef Freshly squeezed offers the best tang and aroma
  • Chili powder cumin garlic powder: Infuses the meat with warmth and Tex-Mex character Use good-quality ground spices for the fullest flavor
  • Smoked paprika: Adds a subtle smokiness If possible use Spanish smoked paprika for deep color and taste
  • Red and green bell peppers: Sweet and slightly bitter the classic fajita combo Look for peppers with shiny unblemished skin
  • Yellow onion: Adds gentle sweetness and texture A firm onion with no soft spots is best
  • Large flour tortillas: Form the outer wrap Use burrito size for easier folding and no tears
  • Tostadas or flat chips: Offer that signature crunch Pick thin crisp tostadas so they fit snugly inside
  • Mexican cheese blend: Melts to gooey perfection Shred your own for fastest melting and best flavor
  • Sour cream guacamole: Provides cool creamy contrast Use full-fat sour cream for richness and ripe avocados for velvety guac
  • Optional queso jalapenos cilantro: These add a spicy tangy fresh kick as desired

Step-by-Step Instructions

Marinate the Steak:
Toss steak with olive oil lime juice and all spices using your hands to coat evenly Cover and marinate in the fridge at least thirty minutes for best flavor absorption
Cook the Steak:
Heat a heavy skillet or grill over high heat until almost smoking Add the steak and cook three to four minutes per side until well seared Rest for five minutes then thinly slice against the grain to ensure tenderness
Char the Vegetables:
In the same skillet reduce heat to medium high Add a dash of oil followed by sliced peppers and onions Sauté for eight to ten minutes stirring occasionally until vegetables are deeply browned in spots and softened This brings out their sweetness and smoky edges
Assemble Each Crunchwrap:
Lay a large tortilla on your work surface Spread steak slices in the center Top with a layer of charred veggies a small handful of shredded cheese a dollop each of sour cream and guacamole and a tostada Press the filling to gently compress
Fold and Seal:
Carefully fold tortilla edges up and over the filling working in sections to create pleats pressing so the wrap is tight and edges overlap in the center The tostada helps create a solid structure underneath
Griddle to Crispy Perfection:
Preheat a clean skillet or griddle over medium heat Place the crunchwrap seam side down and cook two to three minutes per side pressing lightly until golden brown and crisp all over This step locks in the fillings and melts the cheese
Slice and Serve:
Let cool two minutes before slicing in half Serve hot with extra toppings on the side Garnish with jalapenos or cilantro if desired
A close up of a steak fajita crunch wrap. Save
A close up of a steak fajita crunch wrap. | lilicooks.com

I am always amazed at how the smell of smoky paprika and sizzling peppers fills my whole kitchen Every time I slice into a finished crunchwrap my family crowds around eager for that first cheesy bite

Storage Tips

Leftover crunchwraps should cool fully before going into an airtight container in the fridge They keep up to three days For the best crunch reheat in a skillet over low heat instead of microwaving

Ingredient Substitutions

If steak is not available you can use chicken thighs or portobello mushrooms for vegetarian crunchwraps Swap Mexican cheese blend for Jack cheese or cheddar For a lighter version use Greek yogurt in place of sour cream

Fajita Crunchwrap Serving Ideas

Serve these with salsa verde or pico de gallo for extra brightness Add a handful of shredded lettuce to each wrap if you want a fresh crunch They pair perfectly with a cold Mexican soda or homemade margaritas

A close up of a delicious steak fajita crunch wrap. Save
A close up of a delicious steak fajita crunch wrap. | lilicooks.com

Tex-Mex Inspiration

Fajitas started in Texas border towns as a humble ranch dish made from skirt steak and fresh vegetables This crunchwrap is a fun street food spin marrying the joy of a griddled wrap with classic fajita flavors My family loves this recipe for how portable it is for backyard cookouts

Recipe FAQs

→ What type of steak works best for crunchwraps?

Skirt or flank steak is ideal due to its tenderness and flavor after quick marinating and high-heat cooking.

→ How do you keep the crunchwrap crispy?

Griddle the folded wraps seam-side down over medium heat until they turn golden, ensuring the tortilla crisps and the cheese melts.

→ Which vegetables are essential inside?

Charred red and green bell peppers and yellow onion add classic fajita flavor and texture inside each wrap.

→ Can I use different toppings?

Absolutely, top with sour cream, guacamole, queso, jalapeños, or chopped cilantro to suit your taste.

→ How do you prevent overfilling?

Layer ingredients neatly and avoid excessive filling so the tortilla can seal fully and crisp up without spillover.

Steak Fajita Crunchwraps Crispy

Crispy wraps filled with seasoned steak, charred peppers, onion, and creamy Tex-Mex toppings.

Preparation Time
30 min
Cooking Time
20 min
Overall Time
50 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Moderate

Cuisine Type: Tex-Mex

Output: 4 Serves

Dietary Options: ~

Ingredients

→ Marinade and Seasoning

01 1 lb skirt or flank steak
02 1 tbsp olive oil
03 1 tsp lime juice
04 1 tsp chili powder
05 1 tsp cumin
06 1 tsp garlic powder
07 1/2 tsp smoked paprika

→ Fajita Vegetables

08 1 red bell pepper, sliced
09 1 green bell pepper, sliced
10 1 yellow onion, sliced

→ Crunchwrap Assembly

11 4-6 large flour tortillas
12 4-6 tostadas or flat chips
13 1½ cups Mexican cheese blend
14 1/2 cup sour cream
15 1/2 cup guacamole
16 Optional: queso, jalapeños, cilantro

Steps

Step 01

Marinate steak with olive oil, lime juice, chili powder, cumin, garlic powder, and smoked paprika for 30 minutes.

Step 02

Cook steak over high heat for 3-4 minutes per side. Let it rest and slice against the grain.

Step 03

Sauté red and green bell peppers along with yellow onion until charred and softened, about 8-10 minutes.

Step 04

Place ingredients in the center of a tortilla: steak slices, sautéed vegetables, Mexican cheese blend, sour cream, guacamole, and a tostada for crunch. Fold tightly, sealing all edges.

Step 05

Griddle folded crunchwrap seam-side down on medium heat for 2-3 minutes per side until golden and crispy.

Step 06

Slice in half and serve hot with garnishes and extra toppings.

Tips

  1. Do not overfill the crunchwrap, or it will not seal properly.
  2. Cook on medium heat to avoid burning the tortilla before the cheese melts.
  3. Let cool briefly before slicing to ensure stability.

Required Tools

  • Griddle or large frying pan
  • Tongs for flipping steak and tortillas
  • Knife for slicing steak and vegetables
  • Cutting board

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains gluten from flour tortillas
  • Contains dairy from cheese, sour cream, and queso

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 530
  • Fats: 22 g
  • Carbohydrates: 45 g
  • Proteins: 34 g