Steak Taco Crunch Wraps
Steak taco crunch wraps are a weeknight favorite! Better than Taco Bell with juicy steak, lime crema, pico de gallo and lots of cheese!
Servings: 4
Equipment
- large frying pan
Ingredients
- 1 lb flank steak, finely chopped*
- olive oil
- salt and fresh cracked black pepper
- taco seasoning, chili powder, or other Tex Mex spice blend you like, optional
- 8 ounces canned refried beans
- 4 ounce can mild chiles, optional
- 1/2 cup sour cream
- 1 lime
- 1 cup shredded cheese
- 1/2 cup pico de gallo
- fresh cilantro
- 1/2 small red onion, finely minced
- 4 supersized flour tortillas, mine are 12" diameter
- 4 tostadas, round fried corn tortillas, mine are 5" diameter.
Instructions
Assemble the crunch wrap
- Add a small amount of oil to a large skillet or wok and heat until hot but not smoking. Working in batches, stir fry the steak over medium high heat, until it is just browned. I like to season with salt, fresh ground pepper, and a little taco or chile seasoning. Remove to a plate while you finish the rest of the steak.
- Heat the refried beans in the microwave or a small saucepan until nice and hot.
- Mix the sour cream with the juice of 1/2 your lime, and set aside.
- Lay out your flour tortillas and make a slice in each one, from one edge, right to the center. (See diagrams in the post.)
- You are going to arrange your ingredients in each of the 4 quadrants of the tortilla. Starting in the lower left, to the left of your slit, spoon some of the hot refried beans and spread out slightly. Top with your steak, and then some mild chiles, if using. I like to sprinkle with a little more taco or chile seasoning, too.
- Now move to the quadrant right above. Spoon some sour cream and spread slightly. Top with shredded cheese.
- Move to the quadrant to the right: lay down pico de gallo, then top with fresh cilantro and minced onion.
- In the final quadrant add your tostada. If you like you can anchor it with refried beans, or a little bit of shredded cheese.
wrap the crunch wrap
- Starting back down with the steak, fold that quadrant up and over the sour cream section.
- Then fold them over the pico de gallo section.
- Finally, make your last fold over the tostada. You should have a perfect little quarter circle package, ready to fry!
Fry the crunch wrap
- Heat a small amount of olive oil, butter, or both in a frying pan. Fry the crunch wraps for a few minutes per side until golden and crispy. (Be careful when flipping your crunch wrap so your fillings don't escape.) I like to keep the heat moderate so your wrap doesn't brown before the whole thing is nice and warm inside. I like to fry each one individually, adding a bit more oil and/or butter for each one.
- If you need to keep your crunch wraps warm, wrap each one in foil and place in a 300F oven while you finish cooking. The warm oven will help to heat your crunch wraps throughout.
- Slice in half and serve asap.
Notes
*To dice flank steak first slice thinly against the grain, then cut the slices into a small dice.
Nutrition
Calories: 614 kcal · Carbohydrates: 54 g · Protein: 40 g · Fat: 26 g · Saturated Fat: 12 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 8 g · Trans Fat: 0.03 g · Cholesterol: 107 mg · Sodium: 1320 mg · Potassium: 575 mg · Fiber: 6 g · Sugar: 8 g · Vitamin A: 557 IU · Vitamin C: 7 mg · Calcium: 319 mg · Iron: 5 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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