Steak Fajita Crunchwraps Recipe
Crispy griddled crunchwraps stuffed with seasoned steak, charred fajita vegetables, and creamy toppings. The perfect handheld fusion of Tex-Mex flavors with satisfying crunch.
Ingredients
- 1 lb skirt or flank steak
- 1 tbsp olive oil
- 1 tsp lime juice
- 1 tsp each: chili powder cumin, garlic powder
- 1/2 tsp smoked paprika
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow onion sliced
- 4-6 large flour tortillas
- 4-6 tostadas or flat chips
- 1½ cups Mexican cheese blend
- 1/2 cup each: sour cream guacamole
- Optional: queso jalapeños, cilantro
Instructions
- Marinate steak with oil, lime juice, and spices for 30 minutes.
- Cook steak over high heat 3-4 minutes per side. Rest and slice against grain.
- Sauté peppers and onions until charred and softened, about 8-10 minutes.
- Assemble crunchwraps by layering ingredients in center of tortillas with tostada for crunch.
- Fold tortillas tightly around filling, sealing all edges.
- Griddle seam-side down on medium heat 2-3 minutes per side until golden and crispy.
- Slice in half and serve hot with garnishes and extra toppings.
Notes
Don't overfill or they won't seal properly. Cook on medium heat to avoid burning tortilla before cheese melts. Let cool briefly before slicing.