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.