Mini Steak & Egg Crunchwraps

In a large resealable plastic bag, combine sirloin, lime juice, tomato paste, chili powder, garlic powder, cumin, paprika, chipotle chile powder (if using), 1 Tbsp. oil, and 1 tsp. salt. Let sit at room temperature until ready to use.

Pour oil into a large skillet just to coat. Add onion and poblano chile; season with salt and pepper. Cook, stirring occasionally, until lightly browned and softened, 6 to 8 minutes. Transfer to a plate.

In a medium bowl, beat eggs until blended. In same skillet over medium heat, melt butter. Add eggs; season with salt and pepper. Cook, agitating occasionally, until eggs are scrambled to your liking, 2 to 3 minutes. Transfer to a small bowl; wipe out skillet.

In same skillet over medium heat, heat 1 Tbsp. oil. Add steak mixture and cook, stirring occasionally, until browned and cooked through, 4 to 6 minutes. Transfer to plate with vegetables. Wipe out skillet.

Using a ring mold or cookie cutter, cut 3" rounds from the center of 6 tortillas (you might be able to get 2 rounds from a single tortilla).

Arrange 6 whole tortillas on a work surface. Divide steak, veggies, and eggs among whole tortillas. Top with cilantro and a tortilla chip. Pile cheese on top of chips. Top with cut-out tortilla rounds, gently pressing down. Fold edges of bottom tortillas up and around cut-out tortillas, creating pleats.

In same skillet over medium heat, heat remaining 1 Tbsp. oil. Arrange Crunchwraps seam side down and cook until golden brown, 3 to 4 minutes. Carefully turn and cook until other side is golden brown, about 3 minutes more.

Top with more cilantro. Serve with sour cream, salsa, and/or guacamole alongside.