Description
Crispy and flavorful Steak Fajita Crunchwraps combine tender marinated skirt or flank steak with charred bell peppers and onions, layered inside a toasted flour tortilla and a crunchy tostada shell. Topped with melted Mexican cheese and creamy guacamole and sour cream, these handheld Tex-Mex treats make for a satisfying and delicious meal perfect for lunch or dinner.
Ingredients
Steak Marinade
- 1 lb skirt or flank steak
- 1 tbsp olive oil
- 1 tsp lime juice
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
Assembly
- 4-6 large flour tortillas
- 4-6 tostadas or flat chips
- 1½ cups Mexican cheese blend
- 1/2 cup sour cream
- 1/2 cup guacamole
- Optional: queso, jalapeños, cilantro for garnish
Instructions
- Marinate the steak: In a bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, and smoked paprika. Coat the skirt or flank steak evenly with the marinade and let it rest for 30 minutes to absorb the flavors.
- Cook the steak: Heat a skillet or grill pan over high heat. Cook the marinated steak for 3-4 minutes on each side until it reaches desired doneness. Remove from heat, allow it to rest for a few minutes, then slice thinly against the grain to ensure tenderness.
- Sauté the vegetables: In the same skillet, add the sliced red bell pepper, green bell pepper, and yellow onion. Cook over medium-high heat for 8-10 minutes until the vegetables are softened and slightly charred for enhanced flavor.
- Assemble the crunchwraps: Place a large flour tortilla on a flat surface. In the center, layer sliced steak, sautéed vegetables, a tostada or flat chip for crunch, Mexican cheese blend, sour cream, and guacamole. Add optional toppings like queso, jalapeños, or cilantro if desired.
- Fold and seal: Fold the edges of the tortilla tightly around the filling, overlapping to seal all edges and create a circular wrap with the filling securely inside.
- Griddle until crispy: Heat a griddle or skillet over medium heat. Place the assembled crunchwrap seam-side down and cook for 2-3 minutes per side until the tortilla is golden brown and crispy and the cheese inside has melted.
- Serve: Remove from heat, let cool briefly, then slice each crunchwrap in half. Serve hot with extra guacamole, sour cream, or your favorite garnishes.
Notes
- Do not overfill the crunchwrap to ensure the tortilla edges can seal properly and prevent filling from spilling out.
- Cook on medium heat to avoid burning the tortilla before the cheese inside melts.
- Let the cooked crunchwrap cool for a minute or two before slicing to keep the fillings intact.
- Use skirt or flank steak for best texture and flavor; slice against the grain for tenderness.
