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.