Steak Fajita Crunchwraps Crispy (Print Format)

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

# 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:

01 - Marinate steak with olive oil, lime juice, chili powder, cumin, garlic powder, and smoked paprika for 30 minutes.
02 - Cook steak over high heat for 3-4 minutes per side. Let it rest and slice against the grain.
03 - Sauté red and green bell peppers along with yellow onion until charred and softened, about 8-10 minutes.
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.
05 - Griddle folded crunchwrap seam-side down on medium heat for 2-3 minutes per side until golden and crispy.
06 - Slice in half and serve hot with garnishes and extra toppings.

# Tips:

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