Street Corn Steak Crunch Wraps
These Street Corn Steak Crunch Wraps are a delicious dinner recipe and are perfect for switching up Taco Tuesday!
Ingredients
- olive oil
- 2new york strip steaks (cut into strips (about 1 1/2 lbs))
- ½ tspsalt
- 1 tsppepper
- 2 tspchili powder, cumin, dried cilantro
- ¼ tspcayenne
- 4 cupscorn (fresh, frozen, or canned (drained))
- ½ cupmayo
- ½ cupqueso fresco cheese (crumbled)
- ½ cupfresh cilantro (chopped)
- 1lime (juiced)
- shredded chihuahua cheese
- 4 largeburrito size flour tortillas
- 4fajita size flour tortillas
- 4tostadas
Directions
- 1
Heat a griddle over medium heat. Add some oil to the griddle. Add the corn and steak to the griddle keeping them on separate sides. Use the blend of seasonings to season both the steak and the corn. Stir the corn and steak around until both are cooked how you want them.
- 2
Once the corn is browned, add it to a bowl. Add the mayo, queso fresco cheese, cilantro, and the juice of one lime. Stir everything together well.
- 3
Next, lay out a large burrito size tortilla. Add a handful of Chihuahua cheese, a scoop of the steak, and place a tostada on top.
- 4
Add a spoonful of the corn mixture and place a small fajita size tortilla on top. Carefully fold up the sides of the large flour tortilla. Assemble the rest of the crunch wraps.
- 5
Place the crunch wraps on the griddle over low heat seam side down. Cook on both sides quickly, just until golden brown. Serve with extra limes and enjoy!