These Steak Fajita Crunchwraps are packed with juicy seasoned steak, sautéed bell peppers, melty cheese, and a creamy sauce all wrapped in a large flour tortilla and toasted until perfectly golden and crispy. Every bite delivers bold Tex-Mex flavor with a satisfying crunch on the outside and tender, cheesy goodness inside.
Why You’ll Love This Recipe
• Crispy on the outside and juicy on the inside
• Loaded with flavorful steak and colorful peppers
• Perfect for weeknight dinners or casual gatherings
• Customizable with your favorite toppings and spice level
• Easy to prepare with simple pantry ingredients
• Great for meal prep and reheats beautifully
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb flank steak or sirloin, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 small onion, thinly sliced
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon lime juice
4 large (10-inch) flour tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup crushed tortilla chips
1/2 cup sour cream
1/4 cup salsa
Cooking spray or 1 tablespoon butter for toasting
Directions
In a large skillet over medium-high heat, add olive oil.
Add sliced steak and season with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook for 4–6 minutes until browned and cooked through. Remove from skillet and set aside.
In the same skillet, add sliced onion and bell peppers. Cook for 4–5 minutes until softened but still slightly crisp. Stir in lime juice and remove from heat.
In a small bowl, mix sour cream and salsa until combined.
Lay a large tortilla flat. In the center, layer shredded cheese, steak, sautéed peppers and onions, crushed tortilla chips, a spoonful of sauce, and a little more cheese.
Fold the edges of the tortilla toward the center, pleating as you go to form a sealed wrap.
Heat a clean skillet over medium heat and lightly coat with cooking spray or butter.
Place the crunchwrap seam-side down and cook for 2–3 minutes until golden brown. Flip and cook another 2–3 minutes until crispy.
Remove from heat, let rest for 1 minute, then slice in half and serve warm.
Spicy version: Add 1/2 teaspoon cayenne pepper or sliced jalapeños to the filling.
Cheesy overload: Add a layer of queso sauce inside before folding.
Low-carb option: Use low-carb tortillas and skip the tortilla chips.
Chicken alternative: Substitute thinly sliced chicken breast for steak.
Loaded style: Add black beans, corn, or diced avocado for extra texture and flavor.
Storage/Reheating
Store leftover crunchwraps in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a skillet over medium heat for 3–4 minutes per side until heated through and crispy again. You can also reheat in an air fryer at 350°F for 4–5 minutes. Avoid microwaving if possible, as it softens the tortilla.
For freezing, wrap each crunchwrap tightly in foil and store in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before reheating.
FAQs
Can I use a different cut of steak?
Yes, skirt steak or thinly sliced ribeye also work well. Just ensure the meat is sliced thinly against the grain.
How do I keep the crunchwrap sealed?
Make sure not to overfill it and place it seam-side down in the pan first to seal properly.
Can I make these ahead of time?
Yes, assemble them in advance and store in the refrigerator. Toast just before serving for best crispiness.
What cheese melts best for this recipe?
Cheddar and Monterey Jack melt smoothly, but mozzarella or a Mexican-style blend also work well.
Can I bake instead of pan-fry?
Yes, bake at 400°F for about 10–12 minutes, flipping halfway through, until crispy.
Are these very spicy?
No, the spice level is mild. You can adjust by adding more chili powder or fresh peppers.
Can I add rice inside?
Yes, a thin layer of seasoned rice can make the crunchwrap more filling.
Why add crushed tortilla chips?
They add a signature crunch inside, giving texture contrast to the soft filling.
What sauce pairs well with these?
Chipotle mayo, guacamole, or extra salsa are all great options.
Can I make them gluten-free?
Yes, simply use certified gluten-free tortillas and ensure your seasonings are gluten-free.
Conclusion
Steak Fajita Crunchwraps bring together bold seasoning, tender steak, colorful peppers, and gooey cheese inside a perfectly toasted tortilla. They are easy to customize, quick to prepare, and guaranteed to satisfy. Whether for a family dinner or a fun weekend meal, these crispy wraps deliver flavor and texture in every bite.
Steak Fajita Crunchwraps are crispy toasted flour tortillas filled with juicy seasoned steak, sautéed bell peppers and onions, melted cheese, crunchy tortilla chips, and a creamy salsa sauce for a bold Tex-Mex meal.
Total Time:30 minutes
Yield:4 crunchwraps
Ingredients
1 lb flank steak or sirloin, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 small onion, thinly sliced
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon lime juice
4 large (10-inch) flour tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup crushed tortilla chips
1/2 cup sour cream
1/4 cup salsa
Cooking spray or 1 tablespoon butter for toasting
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add sliced steak and season with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook 4–6 minutes until browned. Remove and set aside.
In the same skillet, cook onion and bell peppers for 4–5 minutes until tender-crisp. Stir in lime juice and remove from heat.
In a small bowl, mix sour cream and salsa.
Lay a tortilla flat. Layer cheese, steak, peppers and onions, crushed tortilla chips, sauce, and more cheese in the center.
Fold tortilla edges toward the center, pleating to seal.
Heat a clean skillet over medium and lightly coat with cooking spray or butter.
Place crunchwrap seam-side down and cook 2–3 minutes until golden brown. Flip and cook another 2–3 minutes until crispy.
Let rest 1 minute, slice in half, and serve warm.
Notes
Slice steak thinly against the grain for tenderness.
Do not overfill to ensure proper sealing.
For extra crispiness, press gently with a spatula while toasting.
Reheat in a skillet or air fryer to maintain crunch.
Customize with jalapeños, beans, corn, or avocado.
